Bean Salad Recipes 

Three Bean Salad 

  • 1 15 oz can green beans
  • 1 15 oz can red kidney beans 
  • 1 15 oz can yellow wax beans
  • 1 medium onion, diced 
  • 1 cup diced celery
  • ½ cup white vinegar 
  • ½ cup vegetable oil
  • 3/4 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 beans
  • 1 small onion diced 
  • ¾ cup pickle relish
  • 3 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 beans
  • 1 Tbsp honey 
  • 2 cloves garlic, minced
  • 2 Tbsp apple cider vinegar 
  • 1 teas dried sagehot pepper sauce (Tabasco) to taste 
  • 1 small onion, diced
  • Salt & 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 beans
  • ½ cup celery, diced 
  • ¼ cup onion, diced
  • 1 cup seedless grapes 
  • 1/2 cup sliced almonds
  • ¼ cup mayonnaise 
  • ½ teas yellow mustard
  • ¼ 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 beans
  • 1 15 oz can yellow wax beans 
  • 1 15 oz can lima beans
  • 1 15 oz can green beans 
  • 1 15 oz can garbanzo beans
  • 1 medium onion, diced 
  • 1 green pepper, diced
  • 1 red or yellow pepper, diced 
  • ¾ cup sugar
  • 2/3 cup white vinegar 
  • ½ cup vegetable oil
  • ½ teas dried rosemary 
  • ½ teas dried basil
  • salt & 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 beans
  • 2 15 oz cans whole kernel yellow corn 
  • 1 medium onion, diced
  • 1 jalapeno pepper, seeded and minced 
  • 1 green pepper diced
  • 3 tomatoes, seeded and chopped 
  • 1 cup fresh cilantro, chopped
  • 1 Tbsp lime juice 
  • ½ teas garlic salt
  • ½ 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.