Beanie Bean Salad

Pat Duran


This is the best darn salad and it lasts forever in the refrigerator.It has just the right amount of sweet and tang to it. This recipe was given to me by my friend Ann Magyar of Michigan and was posted in my third cookbook "Kitchen Chatter" page 13,in 2010. It has been a longtime recipe of many of us..


★★★★★ 4 votes

10 Min
5 Min


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15 oz
can cut green beans, drained
15 oz
can yellow cut wax beans, drained
16 oz
can red kidney beans, drained and rinsed
14 oz
can lima beans, drained and rinsed
15 oz
can garbanzo beans, drained and rinsed
1 c
celery diced
1 medium
green bell pepper, diced
1 medium
sweet onion, diced


1/4 c
white vinegar or apple cider vinegar
1 1/2 c
granulated sugar-more or less to taste
1/4 c
vegetable oil only
1 tsp
1/2 tsp
each pepper and paprika

How to Make Beanie Bean Salad


  • 1After draining liquid from all the beans. Put them in a large bowl; mix in the green pepper, onion and celery. Set aside.
  • 2Combine dressing ingredients in a small saucepan and cook over medium heat and stir until sugar disolves..add salt and pepper..set pan aside to cool for 10 minutes.
  • 3Pour dressing mixture over vegetables. Stir gently to coat all the veggies..Cover and refrigerate overnight .
    This will stay crunchy in the refrigerator for 2 or more weeks and gets better each day.

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About Beanie Bean Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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