Ginger's Marrinated Bean Salad

Ginger's Marrinated Bean Salad Recipe

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Suzanne Capik


This bean salad has been a Christmas, Thanksgiving and Summer staple in my parents house for years, and since I finally figured out why my mom's tasted so much better than mine, it is in my fridge most of the time! It's a beautiful, colorful salad with the burgundy colored kidney beans, the green and yellow cut green and Wax beans, the black olives, red pimento, yellow baby corn and garbonzo's. I hope you enjoy it, and please let me know what you think of it! It took me forever to figure out that the hot marinade being poured over the canned ingredients was making such a difference!


★★★★★ 1 vote

5 to 20
15 Min
10 Min
Stove Top


  • 1 can(s)
    cut green beans
  • 1 can(s)
    kidney beans
  • 1 can(s)
    garbonzo beans
  • 1 can(s)
    cut baby corn, in water
  • 1 can(s)
    extra large pitted black olives
  • 3 jar(s)
    whole cap mushrooms
  • 1 Tbsp
    diced pimentos
  • 1 can(s)
    cut wax beans
  • 1/2 lb
    pearl onions, skinned and cut into rings

  • 1/2 c
    canola oil
  • 1/2 c
    garlic flavored red wine vinegar
  • 1/4 c
    sugar or sugar substitute
  • 1 tsp
    fresh crushed garlic
  • 1 large
    pinch of salt
  • 1 large
    pinch fresh cracked black pepper

How to Make Ginger's Marrinated Bean Salad


  1. Okay this recipe is pretty simple! Open up all of the canned ingredients and drain off the liquids. At this point I usually decided if I need to double this recipe or not! Because the Kidney and Garbonzo beans can be a bit heavy, and some times need to be rinsed, go ahead and do that now! At this point some times I will double up the Green and Wax beans because they are lighter.
  2. Now I don't know if you buy Dill pickles in those huge jars or not, but we do because throughout the summer we have dill pickles with almost every lunch and potato or mac salad we make! So we use them a lot! The jars that the pickles come in are perfect for doing this recipe! It seals tightly, you can lay it on it's side so rotating it is easy! Give it a try! I think you'll agree!
  3. In a small pot on the stove, warm up the marinade ingredients until the sugar and salt is melted into the liquid ingredients. This usually only takes about 4 to 5 minutes.
  4. Now here is what I would consider the MOST IMPORTANT STEP! Put all of the beans, corn, mushrooms and olives in a container, I use a giant jar! I then add about 1 heaping tablespoon of diced pimentos to the mix and toss. Then when the marinade is incorporated together well, I pour the HOT marinade over the room temp beans and toss! The hot mixture will be more readily absorbed by the beans and olives when the marinade is poured over them HOT!. Quickly toss them or rotate the jar, to coat everything well. Place the jar in the fridge, on it's side and every time someone gets into the fridge over the next couple of days, give the jar a turn or pull out the bowl and give the salad a good toss and put it back. The longer the salad gets to marinate before serving usually the better. My favorite way to eat this is just to heap a cup or two into a bowl and chow down! Because the marinade sits on the beans for a few days, they will become very flavorful and are great scooped on top of some greens for a salad. Add a hard boiled egg and then I'm really in flavor heaven! If you like you can put grape tomatoes in but the get mushy after a day or two so I usually leave any tomatoes as a last minute addition to a salad! That's it!

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About Ginger's Marrinated Bean Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Dairy Free
Other Tag: Quick & Easy

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