italian bean salad
(1 RATING)
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.
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prep time
cook time
1 Hr
method
Stove Top
yield
16-20 serving(s)
Ingredients
- 1 pound dry beans variety- i use hursts's 15-bean soup mix
- 2 cups corn kernels, fresh, frozen or canned
- 1 bottle italian salad dressing
- 2 - cucumbers diced
- 3 - tomatoes diced
- 1 - onion diced
- 2 cloves 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 teaspoon baking soda (optional)
How To Make italian bean salad
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Step 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.
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Step 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.
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Step 3In large bowl combine remaining ingredients with beans. Season to taste. Allow to marinate at least 2 hours before serving. Enjoy
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Other Side Dishes
Category:
Other Salads
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#Bean
Ingredient:
Beans/Legumes
Culture:
American
Method:
Stove Top
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