Michigan Bean Salad Recipe

Name: Michigan Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups dried navy beans; 6 cups water; ½ teaspoon salt; 2 large celery ribs, diced; 1 onion, chopped; 12 green bell pepper, chopped; 12 red bell pepper, chopped; ½ cup olive oil; ½ cup vinegar; ½ cup sugar; 1 teaspoon dried mustard; 2 garlic cloves, crushed; ½ teaspoon paprika; pimento strips (to garnish)

Servings: persons

2 ½ cups dried navy beans
6 cups water
½ teaspoon salt
2 large celery ribs, diced
1 onion, chopped
12 green bell pepper, chopped
12 red bell pepper, chopped
½ cup olive oil
½ cup vinegar
½ cup sugar
1 teaspoon dried mustard
2 garlic cloves, crushed
½ teaspoon paprika
pimento strips (to garnish)

1
Rinse and sort the beans, removing any broken bits.
2
Place the beans in a saucepan, cover with water, and let stand overnight.
3
Bring the beans to a boil and cook for about 2 hours, until tender, adding more water if needed.
4
Drain well and chill.
5
Mix the celery, onion, green pepper, oil, vinegar, sugar, mustard, garlic, and paprika with the salt.
6
Combine the salad mixture with the beans, stirring gently.
7
Chill salad at least 4 hours before serving.
8
Garnish serving dish or individual plates with pimento strips, if desired.

839

kcal

Calories

Fat

116

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 14 ingredients. The key ingredients include: 2 ½ cups dried navy beans, 6 cups water, ½ teaspoon salt, 2 large celery ribs, diced, and more.

Yes, Michigan 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.

Michigan Bean Salad

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