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
  • 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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About Italian Bean Salad

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

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