Italian Bean Salad

Italian Bean Salad Recipe

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Melanie Hanson


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 vote
24 Hr
1 Hr
Stove Top


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
cucumbers diced
tomatoes diced
onion diced
2 clove
garlic crushed and finely chopped
sweet peppers diced(red,green, yellow, or orange/0
salt and pepper to taste
whole bay leaves (optional)
1 tsp
baking soda (optional)

How to Make Italian Bean Salad


  • 1Rinse 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.
  • 2The 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.
  • 3In large bowl combine remaining ingredients with beans. Season to taste. Allow to marinate at least 2 hours before serving. Enjoy

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About Italian Bean Salad

Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #Bean