Marilyns Treats

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Navy Bean Salad

Recipe Archive· Veggies

Navy beans, celery, onion and an Italian dressing are the start of this delicious dish.
What I love about this white bean salad is that it is so easy, and it’s good protein too. I have been highlighting some of my healthy soups, salads, and chilis this month, but I saved the best for last. This navy bean salad would make an excellent picnic salad because you can make it a day ahead. There is no dairy to worry about the extra time time until you serve it gives the flavors more time to marinate the beans. The most involved part of this side dish is letting the beans drain, chill and marinate. The whole family will ask for seconds.

It would make an excellent picnic salad because you can make it a day ahead; the extra time just gives the flavors more time to marinate the beans.

Navy Bean Salad

Make this healthy navy bean salad the night before!Relieve the stress! #gf #healthy #vegetarian
5 from 5 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: beans, veggies
Method: None
Skill Level: Intermediate
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Adjust Servings: 10
Calories: 160kcal
Author: Marilyn

Ingredients

  • 1 pound Michigan small navy beans 6 cups water
  • 6 cups water
  • 11/4 cups celery diced
  • 1/2 cup onions chopped
  • 1/2 cup green pepper chopped
  • 1/2 cup Italian dressing or any oil and vinegar dressing 1/2 cup vinegar
  • 1/2 cup sugar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • 3/4 teaspoon All Purpose Italian Seasoning
  • 1/2 teaspoon salt
  • 1/4 cup diced pimentos drained

Instructions

  • Soak beans in 6 cups of water overnight in refrigerator. Drain and rinse beans.
  • Combine with 6 cups water; simmer on top of stove until tender (about 1 to 11/2 hours) stirring occasionally.
  • Drain, cool, and then add remaining ingredients. Chill for about 4 hours in refrigerator before serving.
  • Makes 10-12 portions.

Notes

©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 5oz | Calories: 160kcal (8%) | Carbohydrates: 29g (10%) | Protein: 9g (18%) | Fat: 1g (2%) | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 3mg (1%) | Sodium: 520mg (22%) | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

    • Marilyn says

      Thanks! I will eat a bean salad once in a while. This one is taasty. But my family goes crazy over it! Thanks for sharing your thoughts Sim. Enjoy your week.

      Reply

    • Marilyn says

      Thank you! I hope when you get a chance to make this bean salad you let me know how it turned out! Have a great week.

      Reply

  6. Miz Helen says

    Thanks so much for sharing your awesome Navy Bean Salad with us at Full Plate Thursday!
    Hope you have a wonderful weekend and come back to see us real soon!
    Miz Helen

    Reply

    • Marilyn says

      I am so glad to have discovered your linkup. They are my favorite way to use “social media”. Thanks for sharing your thoughts and have a great day.

      Reply

  13. Lace Faerie says

    This sounds delicious! We eat a lot of salads in spring and summer and I’m always looking for new ideas! Thank you!
    P.S. Came here through your link on Making Mondays.

    Reply

  14. Cheryl says

    Hey thanks for the recipe. I’ve got all these ingredients in the house too. Well, except pimentos, but I wouldn’t normally have them anyway! I never thought of using navy beans in a salad. They’re my go to for making baked beans.

    Reply

    • Marilyn says

      I saw this one in a popular German restaurant here and just had to make it. I love they publish their recipes. Thanks for the kind words. Enjoy the week ahead.

      Reply

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