Michigan Bean Salad
Recipe: #16487
December 28, 2014
Categories: Lunch, Salads, Bean Salad, Side Dishes, Beans, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Entertaining, July 4th, Picnic, Potluck, Summer, Boil, Refrigerator, Gluten-Free, High Fiber, High Protein, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, White Beans more
"This is a nice salad that's has definate flavors. No boring tastes here. It's a good dish to bring to a barbecue or to be served as a side dish for your weekly meals. Pares well with steak, barbecued chicken, fish, etc. I hope you enjoy:)"
Original recipe yields 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (234.2 g)
- Calories 154
- Total Fat - 10.9 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 146 mg
- Total Carbohydrate - 13.8 g
- Dietary Fiber - 1.1 g
- Sugars - 11.8 g
- Protein - 0.6 g
- Calcium - 21.5 mg
- Iron - 0.3 mg
- Vitamin C - 18 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Rinse and sort the beans, removing any broken bits. Place the beans in a saucepan, cover with water, and let stand overnight.
Step 2
Bring the beans to a boil and cook for about 2 hours, until tender, adding more water if needed. Drain well and chill.
Step 3
Mix the celery, onion, green pepper, oil, vinegar, sugar, mustard, garlic, and paprika with the salt. Combine the salad mixture with the beans, stirring gently.
Step 4
Chill salad at least 4 hours before serving. Garnish serving dish or individual plates with pimento strips, if desired.
Tips & Variations
No special items needed.
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