Bean Salad Recipes 

Three Bean Salad 

1 15 oz can green beans1 15 oz can red kidney beans 

1 15 oz can yellow wax beans1 medium onion, diced 

1 cup diced celery½ cup white vinegar 

½ cup vegetable oil3/4 cup sugar 

Salt and pepper to taste 

Rinse and drain the green beans, yellow wax beans and kidney beans.  Place all three drained beans in bowl and mix well.  Add the onion and celery and mix.  In small bowl mix vinegar, oil, sugar and salt and pepper.  Pour this mixture over the beans and toss mixture to coat.  Before serving, refrigerate three bean salad for 8 hours or more to blend the flavors. 

Pork and Bean Salad 

1 28 oz can baked beans1 small onion diced 

¾ cup pickle relish3 Tbsp mayonnaise 

1 teas mustard 

Rinse and drain the can of baked beans.  Place drained beans in bowl and add the onion, relish, mustard and mayonnaise.  Mix well.  Refrigerate at lease 1 hour before serving. 

Honey Bean Salad 

2 15 oz cans kidney beans1 Tbsp honey 

2 cloves garlic, minced2 Tbsp apple cider vinegar 

1 teas dried sagehot pepper sauce (Tabasco) to taste 

1 small onion, dicedSalt & pepper to taste 

2 Tbsp olive oil 

Rinse and drain kidney beans.  Place beans in bowl and add the garlic, onion, sage, honey, vinegar, hot pepper sauce, olive oil and salt and pepper.  Toss to combine everything and coat beans.  Chill and serve.   

Garbanzo Bean Salad 

1 15oz can garbanzo beans½ cup celery, diced 

¼ cup onion, diced1 cup seedless grapes 

1/2 cup sliced almonds¼ cup mayonnaise 

½ teas yellow mustard¼ teas lemon juice 

1 Tbsp sugar 

Rinse and drain the garbanzo beans.  Place beans in bowl with the celery, onion, grapes and almonds.  In small bowl whisk the mustard, mayonnaise, lemon juice and sugar.  Pour dressing over bean mixture and toss to combine.  Chill and serve. 

Five Bean Salad 

1 15 oz can kidney beans1 15 oz can yellow wax beans 

1 15 oz can lima beans1 15 oz can green beans 

1 15 oz can garbanzo beans1 medium onion, diced 

1 green pepper, diced1 red or yellow pepper, diced 

¾ cup sugar2/3 cup white vinegar 

½ cup vegetable oil½ teas dried rosemary 

½ teas dried basilsalt & pepper to taste 

Rinse and drain the cans of beans.  Place beans in bowl and mix with onion and peppers.  In small saucepan over medium heat combine, vinegar, sugar, oil, rosemary, basil and salt and pepper.  Stir until sugar dissolves, do not allow mixture to boil.  Remove dressing from stove and pour over bean mixture.  Toss to coat.  Refrigerate for several hours before serving. 

Black Bean Salad 

1 15 oz can black beans2 15 oz cans whole kernel yellow corn 

1 medium onion, diced1 jalapeno pepper, seeded and minced 

1 green pepper diced3 tomatoes, seeded and chopped 

1 cup fresh cilantro, chopped1 Tbsp lime juice 

½ teas garlic salt½ cup Italian salad dressing 

Rinse and drain the black beans, drain corn.  Place beans and corn in bowl and add the onion, jalapeno pepper, green pepper, tomatoes, cilantro, lime juice and Italian dressing.  Add garlic salt.  Mix well. Chill before serving.