Babi's Bean Salad

Babi's Bean Salad

6 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    15 h 10 m
Cosmas Bisticas
Recipe by  Cosmas Bisticas

“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!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Reviews (6)

Rate This Recipe
Jane H.
10

Jane H.

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

Ethereal
9

Ethereal

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 you for sharing this recipe, its a keeper.

m0wlp42
7

m0wlp42

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. We all really enjoy the flavor combination of this salad. It's something different - i.e. refreshing - to take along to a summer barbecue and it is a side dish that works well with both beef and some fish meals. Like another reviewer, I do use canned beans (just make sure to drain and rinse well), so the hardest part is prepping the vegetables. There is only one tiny issue - I still think the dressing is missing an ingredient, but I'm not sure what exactly. Perhaps some lime juice to add a bit more zing (FYI: If you have lemon balm growing in your herb garden, use it) or another spice in addition to the coriander? If I discover it, I will post accordingly. In the meanwhile, try this recipe; it's wonderful.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Four Bean Salad

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