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.
Print Recipe
5 from 5 votes

Navy Bean Salad

Make this healthy navy bean salad the night before!Relieve the stress! #gf #healthy #vegetarian
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Side Dish
Cuisine: American
Keyword: beans, veggies
Method: None
Skill Level: Intermediate
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 | Carbohydrates: 29g | Protein: 9g | Fat: 1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 3mg | Sodium: 520mg | Potassium: 0mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg