Best Bean Salad

Best Bean Salad

83 Reviews 11 Pics
  • Prep

    20 m
  • Ready In

    8 h 20 m
Recipe by  chemjo

“I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!”

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Adjust Servings

Original recipe yields 12 cups



  1. Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
  2. Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

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Reviews (83)

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Great and flexible. The key to this one is the 1/2 C. Oil, Vinegar, Sugar (I did go with a little less sugar), and Onion. Keep those 4 items together in 1 part each and you can add lots of different things to this. Pasta, all types of Beans, salad greens, other veggies. It is really very flexible and yummy.



Love it! I've been making this recipe for years and literally crave it! Goes so great with grilled chicken. My version uses seasoned salt instead of regular salt and also 1/4 tsp garlic powder. Also, make sure you use cut green beans and not french style. I mix my dressing in a large bowl and THEN add the veggies to wash one less bowl!:)



This really is the best ever! Be sure to rinse the legumes. I don't usually use Spenda but used a 1/2 cup in this instead of sugar (New Year Resolutions and all that!). Darn, I made this to clean out some cans from the pantry and I may just have to go buy some more!! Thanks! UPDATE: I have been making this constantly since this review and keep in containers in the frig for a quick healthy lunch! It's so easy to make and lasts the whole week! Thanks again!!

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Amount Per Serving (18 total)

  • Calories
  • 167 cal
  • 8%
  • Fat
  • 6.5 g
  • 10%
  • Carbs
  • 23.6 g
  • 8%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 412 mg
  • 16%

Based on a 2,000 calorie diet



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Black Bean and Couscous Salad


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Mexican Bean and Rice Salad