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Bean Salad

This recipe is a  perfect side dish for summer meals. And on the days that it’s too hot to use the stove or oven, it could be dinner. The vegetables in the salad can be changed, but the secret is in the dressing. More specifically the vinegar. You have to let the beans and vegetables marinate in it for a few hours before eating, but it makes a huge difference in the flavor – more tangy and less tart. If you’re using dry beans, soak and cook them first; canned beans also work well.

  • 16 ounces (2 cups) black beans, drained
  • 16 ounces (2 cups) white beans, drained
  • 16 ounces (2 cups) cattle beans (or any other type of bean), drained
  • 2 cups tomato, chopped
  • 1 cup cucumber, chopped
  • 3/4 cup red onion, finely chopped
  • try adding 3/4 cup red pepper when it’s in season


  • 3/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 15-20 whole basil leaves, rinsed
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons garlic powder
  • 3/4 teaspoons black pepper
  • 1 teaspoon dry oregano

Place the vegetables in a large bowl. Combine the dressing ingredients in a blender or food processor. Pulse to combine. Pour the dressing over the vegetables, stir, cover, and place in the refrigerator for 2-3 hours before serving.

Loosely based on a Paul Prudhomme recipe.

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