Bean Salad

Do you have that one go to recipe, that you depend on each year, when you are asked to bring something to a get together, potluck, or picnic?

Well I sure do, the ultimate bean salad is just that go to recipe for me!   This salad is a hit every single time I make it.  It never fails in every crowd there is someone who has never tried this before and they just gobble it all up, so I have no leftovers to take home!  I have learned to make a larger batch and set aside some for me in a Tupperware in the fridge.

I luv making the ultimate bean salad, from chopping the onion, to opening the cans of  beans, rinsing the beans and adding them to the bowl.

I think its the tossing of all the ingredients together that I like the most, it is so satisfying to watch all the beans and onion tumble together in the zesty Italian dressing marinade.

Pro Tip:   After rinsing the beans and corn  in your colander, shake out most of the water, and pour them into your large serving bowl.  Salt and pepper, and sprinkle garlic salt on the beans, tossing as you sprinkle.  Add the onion in.  Marinate with the Zesty Italian Dressing, cover tightly and place in the refrigerator overnight.

Prior to serving remove from the refrigerator, toss and add more dressing, this really adds a ton of flavor.

Side Note: If you can get your hands on some fresh from the husk corn, you will never go back to canned corn again!

When I process my garden bounty in the fall each year, I put up quite a few bags of frozen corn, fresh from the husk! I like to use the corn in everything from salads, side dishes, soups, casseroles and of course the Ultimate Bean Salad.

You can also add some chopped fresh jalapeno, poblano or any other spicy fresh pepper to give this dish a kick of spice and flavor.

The Ultimate Bean Salad is not only quick and easy to make, it is also very budget friendly!

Print Recipe

Bean Salad

Author: Long Ears Farm Cuisine: American Courses: Side Dish

Difficulty: Beginner Prep Time 15 mins Total Time 15 mins

Best Season: Suitable throughout the year

Fresh Ingredients

Servings

• 2 can red kidney beans
• 1 can pinto beans
• 1 cup cut green beans
• 1 can wax beans
• 1 cup corn
• 1 red onion (medium)
• zesty Italian dressing
• salt and pepper
• 1 or 2 tbsp galic salt or garlic powder

Instructions

1. Prepare the Ingredients

   Open the cans of beans and corn, pour into colander, draining liquid, rinse with cold water. 

   Drain well, add to large bowl, sprinkle with salt and pepper, and garlic salt (powder).

   Finely chop the onion and add to bowl

   Toss all together. 

2. Marinate the Bean Salad

   Pour 1/2 the bottle of the zesty Italian dressing on top of beans in bowl, toss thoroughly. 

   Cover and refrigerate.

   When ready to serve, add more dressing, toss to coat.