Michigan Bean Salad
Created by ForeverMama on December 28, 2014
- Servings: 10-12
- Prep Time: 20m
- Cook Time: 2h
- Recipe #16487
Ingredients
- 17 ounces dry navy beans (2 1/2 cups dry)
- 6 cups water
- 1/2 teaspoon salt
- 2 large celery ribs (diced)
- 1 (8 ounce) yellow onion (chopped)
- 1/2 green bell pepper (chopped)
- 1/2 red bell pepper (chopped)
- 1/2 cup olive oil
- 1/2 cup vinegar
- 1/2 cup granulated sugar
- 1 teaspoon dried mustard
- 2 garlic cloves, crushed
- 1/2 teaspoon paprika
- Pimento strips (to garnish)
How to Make
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Step 1: Rinse and sort the beans, removing any broken bits. Place the beans in a saucepan, cover with water, and let stand overnight.
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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.
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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.
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Step 4: Chill salad at least 4 hours before serving. Garnish serving dish or individual plates with pimento strips, if desired.
Nutritional Facts
- 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