THE RECIPE JOURNAL · Side Dish
Varied Veggie Bean Salad
This colorful salad is packed with fresh vegetables and hearty beans, making it a perfect healthy meal or side dish. It's easy to prepare and full of vibrant flavors that everyone will enjoy.
FROM THE KITCHEN • Varied Veggie Bean Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). In a large casserole dish, mix together the black beans, kidney beans, butter beans, lima beans, brown sugar, chopped onion, tomato sauce, celery, vinegar, and a pinch of mustard powder. Give everything a good stir until well combined. Cover the dish tightly with aluminum foil and pop it into the oven. Let it bake for about an hour, until everything is heated through and the flavors have melded nicely. When it’s done, take it out and give it a quick stir before serving.
Why you’ll love it
This salad is packed with vibrant vegetables and protein-rich beans, making it both nutritious and satisfying. It’s a colorful dish that’s easy to customize with your favorite ingredients. Plus, it’s quick to prepare and perfect for a healthy meal any time of day.
How to serve
Enjoy this salad on its own as a light lunch or dinner. It also pairs well with grilled chicken, fish, or a crusty piece of bread. For a picnic or potluck, serve chilled and garnish with fresh herbs for extra brightness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after sitting, add a splash of olive oil or lemon juice to refresh the flavors before serving. Avoid freezing, as the vegetables may become mushy.
