Babi's Bean Salad

Babi's Bean Salad

6

"This recipe was actually a bit of a fluke, the result of what my sister had in her refrigerator when I went to visit. The bottom line is that the ingredients of this salad blended together into a heavenly combination that was devoured immediately! Hope you enjoy it!"

Ingredients

15 h 10 m servings 273 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
  2. When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
  3. For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.
  • profile image

Your rating

Cancel
Submit

Reviews

6
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

My family loved this salad. I only had cans of blackeye peas, so used those instead. The taste is wonderful.

Crisp, tangy and fresh. This bean salad is so scrumptious! I could eat it every day. I soak and cook extra beans and freeze them so I can prepare the salad on the spot the next time. Thank yo...

Beans and vegetables have never been so addictive. I first made this recipe at midday so that the marinade would really seep into the vegetables. By dinnertime, my family had finished it already...

As usual I did my share of substitutions for what I had on hand. Lime for lemon, dried parsley for fresh, cumin for coriander, and Equal for brown sugar. I was happy to put to use the mint grow...

Yummy and refreshing. We loved this salad!

I didn't have carrots so left it out, but this salad probably needs it. I love fresh mint and thought this would jack up the flavor, but it was surprisingly not minty at all. I also couldn't t...