Heidi's Recipe for Bean Salad

Need a quick recipe for mixed bean salad? Here's an easy one of the best salad recipes that's sure to please. 

It's one of my non-German quickie favorites and is great when you need picnic salads and picnic food ideas. Not only that, but it's also great for your vegan friends.

Prep Time

5 minutes

Standing Time

4 hours

Total Time

4+ hours

Servings:

Makes 4 servings

Ingredients:

  • 1 cup green beans, briefly cooked
  • ½ cup cooked Lima beans (or canned)
  • ½ cup cooked chickpeas (or canned)
  • 1 cup fresh or frozen and thawed green peas
  • ½ red onion, minced
  • ¼ cup balsamic vinegar
  • ½ teaspoon dry mustard
  • ½ teaspoon each dried basil and oregano
  • 1 - 3 teaspoon olive oil
  • salt to taste

Instructions:

  1. In a serving bowl, mix the beans, peas, and onions together.
  2. Mix remaining ingredients and pour over bean mixture. Toss together.
  3. Cover and refrigerate for at least 4 hours.

Notes/Hints:

  • It's easiest to use a can of 6-bean mixture

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