Navy Bean Salad

Kathy W


This salad is full of flavor. I like using the sweet mini pepper for lots of color and the celery gives it an added crunch. It's quick to fix, but allow for time to marinate. It can easily be doubled.

If you like things spicy, add some jalapeno that has been diced into small pieces.

Note: If you can't find canned navy beans, you can use great white northerns or any other white bean.

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No-Cook or Other


1 can(s)
navy beans, drained
mini sweet peppers, sliced thin
1/2 small
onion, sliced thin
green onions, sliced thin
1/4 c
or so, thin sliced celery


2 clove
garlic, crushed
2 Tbsp
red wine vinegar
2 Tbsp
olive oil
1 tsp
dijon mustard
salt and pepper, to taste
1-2 tsp
sugar, if desired

Directions Step-By-Step

Place navy beans, sweet pepper, garlic, onion, green onion and celery in a bowl.
Place vinegar, olive oil, Dijon, salt and pepper in a jar with a tight fitting lid. Shake well. Check for seasoning and adjust if necessary. If the dressing is too tart, add a little sugar.
Pour dressing over the bean mixture, mixing well. Let set for an hour or so, stirring occasionally. Serve cold or at room temperature.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian, Vegan