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italian bean salad

(1 rating)
Purpleldy1 avatar
Recipe by
Melanie Hanson
@Purpleldy1
Ammon, ID

This was inspired by the sweet 3-bean salads my mother always made me eat, but I didn't take an immediate liking to. I created this recipe when I had a company pot-luck and no money. It was a big hit and no one knew it was made out of the bareness of my cupboards. It's filling and refreshing. It uses fresh summer vegetables. I use dry beans, but you could save time by substituting the equivalent amount in canned beans drained. Also makes a nice meatless main dish on hot summer evenings.

►
(1 rating)
yield 16 -20
cook time 1 Hr
method Stove Top

Ingredients For italian bean salad

  • 1 lb
    dry beans variety- i use hursts's 15-bean soup mix
  • 2 c
    corn kernels, fresh, frozen or canned
  • 1 bottle
    italian salad dressing
  • 2
    cucumbers diced
  • 3
    tomatoes diced
  • 1
    onion diced
  • 2 clove
    garlic crushed and finely chopped
  • 2
    sweet peppers diced(red,green, yellow, or orange/0
  • salt and pepper to taste
  • 2
    whole bay leaves (optional)
  • 1 tsp
    baking soda (optional)

How To Make italian bean salad

  • 1
    Rinse and clean beans in colander. Cover with 2 quarts water and soak over night. 1 tsp of baking soda can be added to prevent digestive issues the next day.
  • 2
    The next morning rinse and drain beans. Cook beans in 5 quart pot with 2 quarts water and 2 whole bay leaves. approximately one hour or until beans are tender. Drain and remove bay leaves.
  • 3
    In large bowl combine remaining ingredients with beans. Season to taste. Allow to marinate at least 2 hours before serving. Enjoy
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