Basque Bean Salad Recipe

Name: Basque Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. broccoli; 2 cans kidney beans, drained; 1/2 c. sliced celery; 1/4 c. sliced red onion; 1/2 c. oil; 2 Tbsp. vinegar; 1 tsp. sugar; 1/4 tsp. salt; 1/8 tsp. pepper; 1/4 tsp. prepared mustard; 3 slices bacon, cooked and crumbled

Servings: persons

1 lb. broccoli
2 cans kidney beans, drained
1/2 c. sliced celery
1/4 c. sliced red onion
1/2 c. oil
2 Tbsp. vinegar
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. prepared mustard
3 slices bacon, cooked and crumbled

1
Cut broccoli into 1-inch florets; slice stems into strips. Blanch broccoli in boiling water for 1 minute.
2
Rinse in cold water; drain.
3
In serving bowl, combine broccoli, beans, celery and onion; mix well.
4
In small jar with lid, combine oil, vinegar, sugar, salt, pepper and mustard; shake well.
5
Pour over broccoli mixture.
6
Toss gently until well coated.
7
Refrigerate at least 2 hours.
8
Sprinkle top with bacon just before serving.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. broccoli, 2 cans kidney beans, drained, 1/2 c. sliced celery, 1/4 c. sliced red onion, and more.

Yes, Basque Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Basque Bean Salad

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