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Salads

Thirteen Bean Salad

Thirteen-bean soup mix simmered until just tender, then marinated overnight in a sweet-sour oil and wine vinegar dressing with red onion and peppers.

Not this recipe — add a photo of yours.Photo: Henrique Félix (CC0, via Wikimedia Commons)

This salad must be made the day before so the flavors blend.

Cook
3 hr
Servings
8

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 1 bag (about 12 ounces) 13-bean soup mix
  • 1 quart water
  • 1 teaspoon salt
  • 1/2 cup thinly sliced red onion
  • 1 green pepper, or 1 red pepper, or 1/2 of each, slivered
  • 1/2 cup salad oil
  • 2/3 cup wine vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup sugar
  • 1 clove garlic, split
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Rinse and sort the beans before cooking.
  2. Bring beans, water and salt to a boil. Reduce heat and simmer 2 1/2 to 3 hours. Beans should not be mushy. Drain and cool.
  3. Add the red onion and pepper.
  4. In a large jar, combine the salad oil, wine vinegar, Worcestershire sauce, sugar, garlic, salt and pepper; shake until well mixed.
  5. Discard the garlic. Pour dressing over the beans and mix well to coat.
  6. Refrigerate overnight. Stir well before serving.

Notes

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