Bean Salad

I love bean salad, even though it’s one of those things that I’m always leery of picking up from the deli. It always seems…. mucus’y? almost slimy? somehow unappetizing. But then I cave in and buy it and then eat the whole container. I remember eating a lot of bean salad when I was a kid, specially during the summer.

When I started looking for recipes, I found quite a few with all sorts of special vinegars, extra ingredients, throwing in quinoa, or overly fancy. So then I changed my search to a good classic recipe. I settled on one from Spend With Pennies, and customized it to my memories and taste. If you’ve never bean salad, I found her recipe a good start, just didn’t add near that amount of sugar (using one good squirt of Stevia liquid – so maybe 1/4 cup of standard sugar). The bean salad from my distant memories was more tangy so I also added another hearty splash of vinegar.

I think this recipe is very customizable, in that you can use beans you like, make it tangy, make it sweet, no onions.

The reason the picture of the bowl is so small is that it was 75% eaten before I remembered I should take a photo!

Bean Salad

Keyword bean salad, beans


  • 1/4 cup white vinegar
  • 1/4 cup vegetable oil (avocado)
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh cracked pepper
  • 1 teaspoon celery seeds
  • 1 generous squirt Stevia Liquid (1/4 cup sugar)
  • 2 540 ml cans 6 bean blend
  • 1/8 cup finely sliced white onion


  • Mix the spices, vinegar, liquid Stevia, and oil in a small mason jar or gravy shaker, and shake vigorously. 
  • Pour over the beans and onion and stir to mix. 


It would be better if the mix had marinated overnight or for a few hours, but I whipped it up about half an hour before serving, and it tasted just fine.
Original recipe from Saving With Pennies.
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