5 from 16 votes
Southern Bean Salad
Southern-Style Bean Salad
Prep Time
20 mins
30 mins
Total Time
20 mins
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.
Course: Salad
Cuisine: American, Southern
Keyword: Beans, salad, Southern Bean Salad
Servings: 10 People
Calories: 245 kcal
Author: hmccallum
Salad Ingredients
  • 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
Dressing Ingredients
  • 1/3 cup Apple cider vinegar
  • 1/3 cup Extra-virgin olive oil
  • Juice of 2 fresh limes
  • ¼ cup Sugar
  • 1 teaspoon Dried onion flakes
  • 1/4 teaspoon Celery seed
  • kosher salt, to own taste
  • fresh ground pepper, to own taste
  1. 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.
  2. Flash steam the fresh green beans or thaw the frozen green beans
  3. Dice the red onion.
  4. Chop the fresh cilantro.
  5. Put all of the canned or dried beans, green beans, diced red onion, and cilantro in large bowl; toss to combine.
  6. 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.
  7. Place the Southern-Style Bean Salad in the refrigerator for at least 1-3 hours before serving. I actually prefer mine to sit overnight.
Recipe Notes

Best when refrigerated overnight
Canned beans may be used, rinse thoroughly before using.