Mom’s Bean Salad

I love my mom’s bean salad recipe. I’ve been eating since I was a kid, even though I probably considered it a ‘weird’ food then. It’s simple but very good. I’ve found that it’s even better when it has been chilled until super-duper cold. After I make it I let it set in the fridge overnight before diving in. Well, ok, I have a few spoonfuls first, but then I put it into the fridge.
Mom's Bean SaladYou can use pretty much any beans you want, and you can skip the fresh carrots and use canned or frozen if you wish. Or substitute fresh beans for the canned and have a fantastic summertime salad. It’s ok if you change my mom’s bean salad. I won’t tell her.

Also try Chez John’s Kaw-Cajun 4-bean salad. It’s unbelievably good.

Mom's Bean Salad

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 -10 servings
Author Mom

Ingredients

  • 1 pound carrots peeled, sliced thin
  • 3 14 1/2 ounce cans Del Monte wax and green beans, drained
  • 1 15 ounce can kidney beans, rinsed, drained
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1/2 cup red wine vinegar
  • 1 cup vegetable oil
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Bring a small pan or skillet of water to a boil. Add the carrots and cook for 4-5 minutes or until tender. Remove, drain, and rinse with cold water.
  • Place cooked carrots, the wax and green beans, the kidney beans and the onion into a large bowl.
  • In a small bowl whisk together the garlic, vinegar and oil. Add to the beans and toss to coat.
  • Season with salt and pepper.
  • Refrigerate for 2 hours before serving. Add more salt and pepper if desired.

Tangy Bean Salad

One thing is guaranteed. Put a bean salad in front of me, and it’s going to disappear. For me, it doesn’t get any better or easier. The perfect contrast in textures and flavors. A little sweet. A little tang. There are hundreds of variations on bean salad, and I am pretty sure I’ve made and enjoyed them all. This tangy bean salad is no exception. Made in no time, but better after it gets happy in the fridge for a few hours first.
Tangy Bean SaladLike with any good ole bean salad you can change this tangy bean salad up to suit your tastes. I little slices fresh jalapeno is great if you like a little kick. Roasted red bell pepper instead of green bell pepper is also a nice change.

Tangy Bean Salad

Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8 servings

Ingredients

  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 medium onion chopped
  • 1 medium green bell pepper chopped
  • 2 15 1/2 ounce cans green and wax bean blend
  • 1 15 ounce can kidney beans
  • Kosher salt and freshly ground black pepper

Instructions

  • In a large bowl, whisk together the vinegar, sugar, and oil.
  • Add the onion and bell pepper and mix.
  • Rinse and drain the beans. Add to the bowl and toss to coat.
  • Season with salt and pepper, cover and refrigerate for at least 4 hours.

Kaw-Cajun 4-Bean Salad

This Kaw-Cajun 4-bean salad is an incredible take on a traditional bean salad. Chez John (of Fat Johnny’s Front Porch fame) gave me this recipe a few years ago. It has become a favorite of ours. It’s not the beans that set this salad apart from the rest, it’s the dressing. Who would’ve thought that tomato soup in a bean salad would be so good that you’d just want to drink the liquid all day?

Kaw-Cajun 4-Bean Salad

This recipe makes a pretty good sized batch, but you’ll want to double or triple it for a big family get-together. And be sure to make it a day ahead, because the beans get even happier after an all-night soak in the dressing.

Also try my southern kidney bean salad¬†and my tangy bean salad. And my all-time classic favorite, my mom’s bean salad.

Kaw-Cajun 4-Bean Salad

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 1 day
Total Time 1 day 15 minutes
Servings 8
Author Chez John

Ingredients

For the dressing

  • 1 1/2 cup apple cider vinegar
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 1 can tomato soup
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 1/2 teaspoon celery seed

For the salad

  • 2 cans green beans drained
  • 1 can wax beans drained
  • 1 can kidney beans rinsed, drained
  • 1 can lima beans drained
  • 1 sweet onion chopped
  • 1 green bell pepper chopped
  • 2 cups diced celery and some of the leaves
  • 4 cloves garlic minced
  • 1 small jar pimentos with liquid

Instructions

For the dressing

  • Add all ingredients to a pot and bring to a boil. Stir to make sure the sugar is dissolved completely. Remove from heat.

For the salad

  • Combine all ingredients in a large bowl.
  • Add dressing and stir to coat.
  • Cover and refrigerate overnight. Serve chilled.