Smoky Bean Salad – a delicious recipe with dried Great Northern beans, Sherry wine vinegar, yellow mustard seeds, drained oil, mild-flavored, chipotle chilies. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place beans in large bowl. Add enough cold water to cover by 2 inches. Let stand at least 4 hours or overnight.
2
Combine vinegar and mustard seeds in medium bowl. Let stand at least 1 hour and up to 4 hours.
3
Drain beans. Place in large saucepan. Add enough water to cover beans by 3 inches. Bring to boil. Reduce heat; cover and simmer until tender, about 50 minutes. Drain. Cool beans completely.
4
Whisk sun-dried tomatoes, molasses and chipotle chilies into vinegar mixture. Gradually whisk in oil. Combine beans, red onion and parsley in large bowl. Add enough dressing to coat salad. Season to taste with salt and pepper.
5
Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.
342
kcal
Calories
22
g
Fat
29
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups dried Great Northern beans, 1/4 cup Sherry wine vinegar, 1 tablespoon yellow mustard seeds, 1/4 cup finely chopped drained oil-packed sun-dried tomatoes, and more.
Yes, Smoky 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
