Bean Salads

The salad I am familiar with, Three Bean Salad, is quick and easy to make, tastes good, and keeps in the refrigerator for almost a week. Cooked beans will last 3 to 4 days in the refrigerator, but since this salad is basically "pickled" by the vinegar in the dressing, it will last a few days longer. This last characteristic was the impetus to making a list of good bean salads that will stay in the frig for about a week that can be eaten for lunch, or with dinner. They are great to have around so there is always something quick to eat, and many can be made with ingredients you are likely to have on hand. Just add a slice of crusty bread on the side and you have a great lunch, especially in the summer.

To make a salad that will last almost a week in the refrigerator, I am looking for salads that use an oil and vinegar dressing, and that use vegetables that will also keep this long once cut: onions, celery, carrots, radishes, bell peppers, etc. No avocado, tomato, cucumber, etc. If the salad includes one or more of these ingredients, I would cut just enough of the vegetable fresh for the amount to be eaten at that meal.

Bean salads are open to a lot of variation. Use the recipes below to get ideas for creating your own version. The types of beans used can be changed up, lima beans might be interesting. Corn, peas and carrots could be added. Different vegetables can be used; I like the idea of adding radish, a vegetable I really like fresh. Want a little spice? Chop up a jalapeno. The Tuscan Bean Salad uses olives, marinated artichoke hearts, and sun-dried tomatoes.

Beans salads should marinate for at least one hour at room temperature for maximum flavor, perhaps overnight.

Three Bean Salad (Recipe)

The height of the popularity of this salad was the 1950s as barbecuing and outdoor cooking became a huge trend. Think Instant Pot trend big of the last few years. It became popular not only for the ease of putting it together but also the longer it sat in the marinade the better it tasted. Plus a salad that did not include mayonnaise is also a plus for picnics on hot summer days. This salad could be found at many pot luck meals and buffets in the mid century as well.

The recipe I like uses garbanzo beans, green beans, kidney beans, celery, onion, oil and cider vinegar, salt and pepper, and just 1 tablespoon of sugar. The original recipe uses 1/2 cup!

Shoepeg Corn Salad

A recipe I came across similar to Three Bean Salad is a traditional Southern salad, Shoepeg Corn Salad. Note this classic version of the recipe uses a LOT of sugar. Classic Three Bean Salad recipes also use a lot of sugar. I found that using just 1 tablespoon of sugar is enough in that recipe. Note that that recipe (recipe for Three Bean Salad) uses half the amount of cider vinegar and oil (which is probably plenty for this recipe, too), so adjust the amount of sugar accordingly to counter the vinegar. I would use the amounts in the Three Bean Salad recipe.

Note: Shoepeg corn is a white corn and it’s smaller and sweeter than yellow corn. Shoepeg corn kernels resemble the wooden pegs used to attach soles to the upper part of shoes during the 19th century, thus its name. The kernels on this type of corn are less uniform on the cob than yellow.

1 11-oz. can white shoepeg corn, drained
1 15-oz. can petite sweet peas (Le Sueur brand), drained
1 14.5-oz. can French-style green beans, drained
1 small jar of diced pimento
1 bunch of green onions, chopped
1 green bell pepper, chopped
3 celery ribs, chopped or sliced
3/4 cup apple cider vinegar
1 cup vegetable oil
1/2 – 1 cup sugar
1 teaspoon salt, or to taste
1/2 teaspoon black pepper

Make the marinade. Combine the oil, apple cider vinegar, sugar, salt, and pepper in a small saucepan. Bring to a low boil over medium heat and cook, stirring often for about 5 minutes, or until the sugar dissolves. Set aside and cool for 30 minutes.

Mix the vegetables. In a large bowl, combine the drained canned vegetables, chopped green onions, celery, bell pepper, and diced pimentoes.

Pour the marinade over the vegetable mixture and stir until combined. Cover and chill the salad overnight in the refrigerator.

Tuscan Bean Salad (Recipe)

Tuscan Bean Salad is made with white kidney or cannellini beans, marinated artichoke hearts, roasted sweet red peppers, ripe olives, red onion, sun-dried tomatoes, olive oil, vinegar, salt and pepper, and fresh basil leaves.

White Bean and Tuna Salad (Recipe)

This recipe is on the same page as the Tuscan Bean Salad. It is a classic Italian salad, well loved by many. But, I had made this once, using a different recipe (I think), and it was awful. I tried adding fresh herbs, whatever I could to give it more flavor, but it was incredibly bland. I do not know why. Maybe I used white tuna instead of light tuna. I have noticed before that using light tuna adds more flavor, for instance in Tuna Noodle Casserole and Mom's Macaroni Salad with Tuna. Also most recipes call for tuna fish in oil, not water, which I may have used. It is a classic recipe and I would like to try it again. It is basically just made from oil-packed tuna, white beans, red onion, olive oil, vinegar, garlic, and fresh parsley.

White Bean, Celery, and Radish Salad (Recipe)

This salad is similar to Three Bean Salad and is a nice change, especially if you like radishes. Made with white beans, such as cannellini, celery, onion, and radishes.