7 Bean Salad

I love bean salads. That nice vinegar hit, crunchy vegetables, and a little sweet. And of course, lots and lots of beans. I make this 7 bean salad (which makes a big batch) and keep it on hand for days and days. It’ll keep up to two weeks, so it makes the perfect side dish for an easy lunch. Just toss some burgers or dogs on the grill and serve them up with this great salad.

7 Bean Salad

This salad is also the perfect way to use up any old cans of beans you might have in the back of the pantry. I usually stock up on canned beans before winter (they are perfect to have on hand in case of emergencies), and try to use them by the end of the following year. You can use just about any beans (or peas) that you have on hand in this salad. My scaled-back bean salad recipe is similar to this 7-bean salad but is a little easier to make. Give it a try too!

7 Bean Salad
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5 from 2 votes

7 Bean Salad

I love bean salads. That nice vinegar hit, crunchy vegetables, and a little sweet. And of course, lots and lots of beans.
Course Salad
Cuisine American
Keyword bean salad
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Servings 16
Calories 129kcal

Ingredients

Dressing

Instructions

  • Rinse all of the beans and drain well. Place into a large bowl.
  • Combine the dressing ingredients and stir until the sugar dissolves. Add to the beans and toss to coat. Season with more salt and pepper as needed.
  • Refrigerate for 12 hours before serving. Check seasoning again.

Nutrition

Calories: 129kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 257mg | Potassium: 125mg | Fiber: 2g | Sugar: 10g | Vitamin A: 14IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.

Smoked Sausage Potato Salad

As much I love making traditional side salads, I love making newer versions even more. New tastes can be exciting. Like this totally different take on a picnic classic. This smoked sausage potato salad will really surprise everyone. Smoked sausage in a potato salad? Brilliant. Olives? Great. But my favorite part? Chopped radishes. I came away from this salad thinking more and more about substituting radishes for onions in other dishes. They really made this salad something great and unique. Who ever thought of putting radishes into a potato salad before? Not me, that’s for sure!

Smoked Sausage Potato Salad

I found this recipe in a recent edition of Chile Pepper magazine. That explains the addition of cayenne pepper. Don’t leave it out. It’s not that spicy and it adds a really great kicked-up flavor. Sadly Chile Pepper magazine is no longer in print. It was packed with great recipes like this one. I’m gonna miss it!

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my potato salad with peas.

Smoked Sausage Potato Salad
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4 from 1 vote

Smoked Sausage Potato Salad

Smoked sausage in a potato salad? Brilliant. Olives? Great. But my favorite part? Chopped radishes.
Course Side
Cuisine American
Keyword potato salad, sausage, smoked
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 113kcal
Author From the April 2015 Chile Pepper magazine

Ingredients

Instructions

  • Bring a pot of salted water to a boil. Add the potatoes and cook until just tender, about 10 minutes depending on how large you cubed them. Remove from heat and remove potatoes from the water and let cool. (I poured the potatoes into a colander, but kept an inch or two of water in the pot.)
  • Return the pot to the stove and bring to a boil again. Add the carrots and cook 3 minutes. Drain completely and let cool.
  • Heat the oil in a large skillet. Add the sausage slices and cook over medium high heat for 5 minutes until they get golden brown. Remove to a paper towel-lined plate and let cool.
  • In a large bowl mix the mayonnaise, mustard, cayenne, and parsley.
  • Add the potatoes, carrots, sausage, olives, and radishes. Season with salt and pepper and gently fold to combine.
  • Cover and refrigerate 30 minutes.
  • Serve garnished with more chopped fresh parsley.

Nutrition

Calories: 113kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 234mg | Potassium: 321mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2828IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

Broccoli Cauliflower Salad

This broccoli cauliflower salad could be the easiest salad I’ve ever made. And it’s so good that I’ve made it 3 times in the last 2 weeks. It has a nice fresh crunch. And a little creaminess. And just enough smoky bacon flavor to make you really happy.

Broccoli Cauliflower Salad

I bake my bacon at 400 F on a foil-lined baking sheet for 20 or so minutes, depending on the thickness and how crunchy I want it to be, turning once. Easy clean up. You can drain off the grease for later use or let it cool and just wrap the foil up and toss it. No mess, no fuss. And the bacon is cooked perfectly, ready to go into a batch of broccoli cauliflower salad!

I’ve also made this salad a few times for road trips. It really holds up well to travelling.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my delicious marinated vegetable salad and my tangy broccoli salad.

Broccoli Cauliflower Salad
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5 from 1 vote

Broccoli Cauliflower Salad

This broccoli cauliflower salad could be the easiest salad I’ve ever made. And it’s so good that I’ve made it 3 times in the last 2 weeks.
Course Side
Cuisine American
Keyword broccoli, cauliflower, salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 634kcal

Ingredients

For the salad

  • 2 cups cauliflower cut into bite-sized pieces
  • 2 cups broccoli cut into bite-sized pieces
  • ½ cups celery chopped
  • 1 cup peas frozen, thawed
  • 1 ½ cups bacon cooked, chopped

For the dressing

Instructions

For the salad

  • Combine all ingredients in a large bowl.

For the dressing

  • Whisk together all ingredients until smooth.
  • Blend into the vegetables. Refrigerate until ready to serve.

Nutrition

Calories: 634kcal | Carbohydrates: 13g | Protein: 9g | Fat: 61g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 793mg | Potassium: 317mg | Fiber: 2g | Sugar: 10g | Vitamin A: 386IU | Vitamin C: 40mg | Calcium: 68mg | Iron: 1mg

Nutritional values are approximate.

Marinated Vegetable Salad

I’m a big fan of vinegar-based vegetable salads. They’re easy to make and great tasting. I like mine to have a little crunch in them. Of course, fresh produce is a bit pricey in the off-season and I try to avoid buying much of it. That’s why I like this version of marinated vegetable salad which uses a few frozen vegetables.

Marinated Vegetable Salad

You can leave out the red bell pepper, or substitute jarred roasted red bell pepper. And frozen (but then thawed) pearl onions could be substituted for the sweet onion. Pretty much anything can be added to this marinated vegetable salad. I would tend to use things that add a bit of a crunch.

Also try my wild rice and pineapple salad. And if fresh vegetables are in season, you can’t go wrong with my delicious fresh vegetable salad.

Marinated Vegetable Salad
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5 from 1 vote

Marinated Vegetable Salad

Fresh produce is a bit pricey in the off-season and I try to avoid buying much of it. That’s why I like this version of marinated vegetable salad which uses a few frozen vegetables.
Course Side
Cuisine American
Keyword salad, vegetable
Prep Time 15 minutes
Cook Time 1 day
Total Time 1 day 15 minutes
Servings 10
Calories 158kcal

Ingredients

Instructions

  • Add the vinegar to a medium saucepan and bring to a boil. Whisk in the sugar until dissolved.
  • Remove from heat and whisk in the oil and salt. Let cool completely.
  • Place beans, peas, celery, pimentos, onions, and bell pepper to a large bowl.
  • Pour the vinegar mixture over top of the vegetables.
  • Cover and refrigerate for 24 hours.
  • Serve cold.

Nutrition

Calories: 158kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 465mg | Potassium: 314mg | Fiber: 5g | Sugar: 26g | Vitamin A: 826IU | Vitamin C: 45mg | Calcium: 32mg | Iron: 3mg

Nutritional values are approximate.

Potato Salad With Peas

I could sit down with a huge bowl of this salad  and eat it all day long. It has crunchiness. Creaminess. The pop of peas. And my favorite, Creole mustard. Certainly I’ve seen peas in pasta salad before. But I’d never had potato salad with peas until now. I’ve been missing out, that’s for sure.

Potato Salad with Peas

I fought the temptation to add crumbled cooked bacon to this wonderful salad. It’s ok if you’re not that strong. Add it and enjoy.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

For a similar salad but one that uses pasta instead of potatoes, check out our peas and pasta salad recipe and bacon potato salad.

Potato Salad with Peas
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5 from 1 vote

Potato Salad With Peas

I could sit down with a huge bowl of this salad  and eat it all day long. It has crunchiness. Creaminess. The pop of peas. And my favorite, Creole mustard.
Course Salad
Cuisine American
Keyword peas, potato salad
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 326kcal
Author Mike

Ingredients

Instructions

  • Put the potatoes into a saucepan and cover with water.
  • Add 1 teaspoon of kosher salt.
  • Bring water to a boil, cover and continue boiling until the potatoes are just starting to get tender. Do not overcook them. Start checking them after 10 minutes.
  • Remove from heat, drain, place in a large bowl, and let cool.
  • Add the chopped eggs, peas and onion. Fold to combine. Cover and refrigerate for 30 minutes.
  • Whisk together 2/3 cups of the mayo, the sour cream and mustard in a medium bowl.
  • Fold into the potato mixture. Add a bit more mayonnaise if too dry.
  • Season with salt and pepper.

Nutrition

Calories: 326kcal | Carbohydrates: 29g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 616mg | Potassium: 797mg | Fiber: 4g | Sugar: 4g | Vitamin A: 305IU | Vitamin C: 24mg | Calcium: 38mg | Iron: 2mg

Nutritional values are approximate.

Wild Rice and Pineapple Salad

One of our favorite slaws is a Hawaiian version that is loaded up with pineapple. Turns out my folks love it too. They make it often. This wild rice and pineapple salad is an interesting take on the old familiar concept. Wonderful rice with crunchy red onion, and a little vinegar to offset the sweetness of pineapple. It’s rather unexpected and unbelievably good.

Wild Rice and Pineapple Salad

This wild rice and pineapple salad holds up for days, unlike slaw, which can get a little watery after a few days. So don’t be afraid of the fact that this recipe makes a pretty good-sized batch of salad.

Make sure that you whisk the dressing until it’s nice and smooth and combined.

Also try my spinach and orzo salad and my pineapple mango daikon salad.

Wild Rice and Pineapple Salad
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5 from 1 vote

Wild Rice and Pineapple Salad

 This wild rice and pineapple salad is an interesting take on the old familiar concept. Wonderful rice with crunchy red onion, and a little vinegar to offset the sweetness of pineapple.
Course Side
Cuisine American
Keyword pineapple, rice, salad
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 388kcal

Ingredients

For the dressing

For the salad

Instructions

For the dressing

  • Whisk together the vinegar, brown sugar, cilantro, and parsley.
  • While still whisking, slowly add the oil.
  • Set aside while making the salad.

For the salad

  • Add water to a large pot with a lid. Bring to a boil.
  • Add the wild rice, stir, cover and let simmer for 15 minutes.
  • Add the rinsed white rice, cover, and simmer another 20 minutes.
  • Remove from heat and let sit for 5 minutes.
  • Fluff rice and let cool completely.
  • Gently combine the onion and pineapple in a large bowl.
  • Add the rice and dressing and stir.
  • Season with salt and pepper, to taste and serve garnished with more chopped cilantro.

Nutrition

Calories: 388kcal | Carbohydrates: 34g | Protein: 3g | Fat: 28g | Saturated Fat: 22g | Sodium: 10mg | Potassium: 83mg | Fiber: 1g | Sugar: 5g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

Nutritional values are approximate.

Mardis Gras Pasta Salad

Well, this Mardis Gras pasta salad sure came out pretty. And good tasting, too. All of the colors are Mardis Gras are there. Gold (er… yellow). Green. Purple. This salad is almost like a slaw, except for the pasta.

Mardis Gras Pasta Salad

I wouldn’t be afraid to add more mustard to this Mardis Gras pasta salad. I use Zatarain’s Creole mustard although Dijon could be substituted (in a pinch). I shredded the cabbage pretty fine. I didn’t want big pieces of cabbage like I would normally do for a slaw, so I used a box grater. But you can thin shred your cabbage if you prefer.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my crab pasta salad and my Tuscan pasta salad.

Mardis Gras Pasta Salad
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4 from 1 vote

Mardis Gras Pasta Salad

Well, this Mardis Gras pasta salad sure came out pretty. And good tasting, too.
Course Side
Cuisine American
Keyword pasta salad
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 243kcal
Author Mike

Ingredients

Instructions

  • Cook pasta per package instructions. Rinse and drain well then let cool slightly. Transfer to a large bowl.
  • Add remaining ingredients (start with just 3/4 cup of the mayo) and stir to combine.
  • If mixture is too dry add more mayonnaise, one tablespoon at a time, stirring, until the salad is the desired thickness.
  • Serve cold or at room temperature.

Nutrition

Calories: 243kcal | Carbohydrates: 12g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 608mg | Potassium: 383mg | Fiber: 2g | Sugar: 6g | Vitamin A: 681IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 1mg

Nutritional values are approximate.

Spinach and Orzo Salad

What a wonderful salad this turned out to be. My wife and I were at our local Whole Foods Market the other day when she purchased a pound of their spinach and orzo salad. It was so good that I immediately looked at the ingredients list and went on a hunt to find a clone of it. And here it is.

Spinach and Orzo Salad

This salad has a great almost creamy texture from the orzo, with a crunch of celery and red onion. The dressing is simple and straightforward. I used a bottled tomato balsamic vinaigrette but any variation of a vinaigrette would work just as well. The salad is finished off with my favorite, feta, and toasted pine nuts. Perfect!

Also try my black-eyed pea salad.

Spinach and Orzo Salad
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4 from 1 vote

Spinach and Orzo Salad

This salad has a great almost creamy texture from the orzo, with a crunch of celery and red onion. The dressing is simple and straightforward. 
Course Side
Cuisine American
Keyword orzo, salad, spinach
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 10
Calories 295kcal
Author Mike

Ingredients

Instructions

  • Cook the orzo according to the package directions. Rinse in cold water and drain well.
  • In a large bowl, combine the spinach, feta, onion, and cooked orzo.
  • In a medium bowl, whisk together the vinaigrette, basil, and pepper.
  • Pour dressing over the orzo mixture and toss to coat.
  • Refrigerate at least 1 hour before serving.
  • Serve garnished with toasted pine nuts.

Nutrition

Calories: 295kcal | Carbohydrates: 38g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 302mg | Potassium: 242mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1644IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 1mg

Nutritional values are approximate.

Cool-n-Crunchy Egg Salad

This cool-n-crunchy egg salad definitely stands out from the crowd. It’s not quite your traditional egg salad. But it’s not so different enough that it’d scare people off at your next family get-together. Chopped carrots add a nice crunch to the salad, and using cream cheese and only a bit of mayonnaise makes the salad a little thicker than your standard egg salad. It’s rather tasty good as a salad, and would be just as excellent on sandwiches or crackers.

Cool-n-Crunchy Egg Salad

I found the original recipe for this Cool-n-Crunchy Egg Salad over at the Louisiana Egg Commission’s website. Also try my more traditional egg salad, perfect on hot dogs or sandwiches.

Cool-n-Crunchy Egg Salad
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5 from 1 vote

Cool-n-Crunchy Egg Salad

This cool-n-crunchy egg salad definitely stands out from the crowd. It’s not quite your traditional egg salad. But it’s not so different enough that it’d scare people off at your next family get-together. 
Course Side
Cuisine American
Keyword bean salad, eggs
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 239kcal

Ingredients

Instructions

  • Combine the cream cheese, mayo and relish.
  • Fold in the eggs, carrots and olives.
  • Season with pepper to taste. You probably won’t need to add any salt since the olives add a bit of salty flavor.

Nutrition

Calories: 239kcal | Carbohydrates: 5g | Protein: 8g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 301mg | Potassium: 157mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3380IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

Nutritional values are approximate.

4-Bean Salad

I love a good bean salad. But, this isn’t a good bean salad… it’s an amazing bean salad. The pickle sauce is so tasty, a combination of sweet and vinegar. I could probably just sit down and drink a glass of it by itself. The sauce is what makes this 4-bean salad something special.

If I’d leave out the peppadew peppers this would be an above-average salad, and I’d be happy to take it to any family picnic or get-together. But, with the peppadew peppers it becomes something that everyone will talk about. They bring just the right amount of heat. They’re my new most-favorite thing. Perfect on hamburgers, hot dogs, in salads, on sandwiches, you name it.

4-Bean Relish (Salad)

If you can’t find peppadews, use the hot and sweet cherry peppers you can find at Trader Joe’s. If you don’t have a Trader Joe’s nearby, you can substitute chopped roasted red pepper, but you’ll want to add a spicy hot sauce to add some kick. This 4-bean salad needs some kick.

Also try my 7-bean salad. Are 7 beans better than 4? You be the judge!

4-Bean Relish (Salad)
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5 from 1 vote

4-Bean Salad

I love a good bean salad. But, this isn’t a good bean salad… it’s an amazing bean salad.
Course Side
Cuisine American
Keyword bean salad
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 345kcal

Ingredients

Instructions

  • Gently mix all ingredients together. Cover and refrigerate at least one hour.
  • Toss lightly before serving.
  • Note: This salad is even better the next day.

Nutrition

Calories: 345kcal | Carbohydrates: 53g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Sodium: 156mg | Potassium: 746mg | Fiber: 14g | Sugar: 11g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 5mg

Nutritional values are approximate.