This sweet yet Tangy Southern-Style Bean Salad is the perfect side dish for potlucks, Church gatherings, and family picnics. It’s a super easy recipe to make; combining fresh flash steamed green beans, kidney beans, black-eyed peas, white beans, black beans, chickpeas, red onion, cilantro, and a deliciously fresh tasting simple to make Homemade dressing.
Southern-Style Bean Salad is my a spinoff of the 60’s generation of Three Bean Salad. The great salad revolution began in the early 1960s like so many other cultural cuisines in America. In the decade of more natural and organic ingredients; many Americans were first introduced to bean salads in the sixties, not to mention rice, Bulgar, wheat, all of which were destined to become increasingly popular in the near future.
The original 3 Bean Salad of the ’60s consisted solely of the combination of marinated or pickled kidney beans, chickpeas, and green beans. I know it’s been a good deal of time since I have even thought of that bean salad, so I decided that a good old-fashioned Southern update was in order for this recipe. I decided that three measly types of beans were not going to cut it. I wanted to pay more of a Southern homage to my Bean Salad and decided white beans, black-eyed peas, and black beans would combine really well with the fresh flash steamed green beans and kidney beans.
Let’s talk about all those beans, I know some of you are all about fresh ingredients; with that said you can easily head to the pantry now and sift through all those bags or canisters of beans and dig out a cup of the beans listed and start soaking them now or you can take the easy way and grab 1 can of each black beans, black-eyed peas, kidney beans, white beans, and finally chickpeas.
You might ask, “What would you do Heidy?” Well, truth be told it depends on my mood. I might grab those dried beans and start soaking them or I might be really tired from work and decide to use the canned beans. Far be it from me to be the blogger who lynched you for the use of canned beans. Just please drain and rinse all that salt-laden packing juice off of the canned beans before putting them in this delicious salad.
I prefer using garden fresh green beans in my Southern-Style Bean Salad over canned green beans; actually, if you know me personally, you know I seriously hate canned green beans and pretty much feel the same way about frozen green beans. However, if you want to use a decent organic frozen green bean feel free to do so. Just remember only thaw the green beans they are already flash steam.
I have one question for y’ all bean lovers out there, “Doesn’t this just look so darn good?” I mean look at all those delicious bean flavors mingling together with that dressing. I don’t know about you but this sure doesn’t look like that boring 1960’s version called 3-Bean Salad does it?
When you make Southern-Style Bean Salad remember that you can use dried beans or canned, fresh flash steamed green beans or frozen green beans, the choice is really yours. I have used both and these days there are perfectly good kidney, black beans, black-eyed peas, white beans and chickpeas in a can. Just be sure you drain and rinse them thoroughly. Don’t worry 9 out of 10 people will not know the difference trust me on that.
- 1 cup of dried black-eyed peas or 1 can
- 1 cup of dried kidney beans or 1 can
- 1 cup of dried chickpeas or 1 can
- 1 cup of dried white beans or 1 can
- 12-ounces fresh green beans or 1-12-ounce bag of frozen
- 1 large red onion finely diced
- 1 bunch of cilantro chopped
- 1/3 of a cup apple cider vinegar
- 1/3 cup extra-virgin olive oil
- juice of 2 fresh limes
- 1/3 cup of sugar
- 1 teaspoon of dried onion flakes
- 1/4 of a teaspoon celery seed
- kosher salt to own taste
- fresh ground pepper to own taste
- 1 cup Dried black-eyed peas or 1 can
- 1 cup Dried kidney beans or 1 can
- 1 cup Dried chickpeas or 1 can
- 1 cup Dried white beans or 1 can
- 12- ounces Fresh green beans or 1-12-ounce bag of frozen
- 1 large Red onion finely diced
- 1 bunch Cilantro, chopped
- 1/3 cup Apple cider vinegar
- 1/3 cup Extra-virgin olive oil
- Juice of 2 fresh limes
- 1/3 cup Sugar
- 1 teaspoon Dried onion flakes
- 1/4 teaspoon Celery seed
- kosher salt, to own taste
- fresh ground pepper, to own taste
Soak dried beans overnight and cook the beans till done or simply open cans of beans, drain, and rinse all the packing juice off of beans and let dry.
Flash steam the fresh green beans or thaw the frozen green beans
Dice the red onion.
Chop the fresh cilantro.
Put all of the canned or dried beans, green beans, diced red onion, and cilantro in large bowl; toss to combine.
In another bowl whisk the apple cider vinegar, olive oil, lime juice, sugar, onion flakes, celery seed, kosher salt, and fresh ground pepper together; then drizzle on the top of the Southern-Style Bean Salad and gently toss to combine.
Place the Southern-Style Bean Salad in the refrigerator for at least 1-3 hours before serving. I actually prefer mine to sit overnight.
Best when refrigerated overnight
Canned beans may be used, rinse thoroughly before using.
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