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Homecoming Bean Salad

 Check out Cooking Dried Beans, Lentils and Peas

adapted from Prouse, M.: “Now & Then: Favourite Prince Edward Island Recipes for Modern and Traditional Cooks”. Prince Edward Island Association of Exhibitions, Charlottetown, 2000. Used with permission

 

2½ cups (625 mL) cooked navy beans (approximately 1¼ cups /300 mL dried beans)

2                           large celery stalks, sliced diagonally

1                           small red onion, sliced and separated into rings

1                           medium carrot, diced coarsely and blanched*

3 tbsp (45 mL)      olive oil

5 tbsp (65 mL)      white vinegar

¼ cup (50 mL)      granulated sugar

½ tsp (2 mL)         dry mustard

1 clove                  garlic, minced

½ tsp (2 mL)         salt (optional)

 

To cook beans:

Sort beans carefully, discarding any bits of debris, and rinse in clear water. Cover beans in 2-3 times their volume of cold water, and allow to soak overnight. Drain well and discard soaking water.

 

Place beans in a large heavy saucepan, and cover with 2-3 times their volume of clear water. Cover and bring to a full boil. Reduce heat and simmer until tender 45-60 minutes.

 

Beans can be cooked at a convenient time, and stored in freezer until ready to use.

 

To blanch carrot:   

Cook in boiling water for 1 minute or until tender but still firm, drain and chill in cold water to stop cooking.

 

To prepare salad:

Combine cooked beans, celery, red onion, and carrot in a large bowl. Whisk remaining ingredients together to make dressing, and pour over bean mixture. Mix well. Cover and refrigerate for at least 4 hours or overnight.

 

4-6 servings.

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