Michigan Bean Salad

10-12
Servings
20m
Prep Time
2h
Cook Time
2h 20m
Ready In


"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
OK

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 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.

Linky

Yummy salad! You mentioned that is goes well with grilled meat, so I heated up grilled chicken breasts from the night before, sliced them and added to the bean salad. This made a wonderful meal!

review by:
(6 Jul 2020)

QueenBea

We loved the sweet and sour vinaigrette in this bean salad. This is a keeper. I did cheat a bit by using canned navy beans but it worked perfectly.

review by:
(30 Jan 2020)

MelMel

This Bean Salad really hit the spot alongside my aunt's beef ribs. We loved sweet/tart flavors packed into these beans. Even the kiddos loved it!

review by:
(1 Jun 2015)