Red Bean Salad

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Red Bean Salad is a perfect side kick for grilled or smoked meat, spicy chicken, or juicy burgers. Or great for a substantial snack on the appetizer buffet with some tortilla chips. With minimal prep and cooking, it goes together quickly and can be served warm or chilled.

We’ve enjoyed and personalized this Red Bean Salad with different types of beans, various types of hot sauce, and it’s excellent every time. With the smokey, salty notes from bacon, tangy mustard, and a touch of sweetness, the flavors come together with dynamic harmony.

I like beans in all forms, salad, soup, chili, creamy baked beans, spicy bean dip. But even folks who don’t like beans as much as I do will like this salad. Plus, the health benefits of beans can’t be denied. This salad is packed with great flavor and no guilt, plus it goes well with everything. If you happen to have leftovers, use them to top a green salad!

Red Bean Salad

Vickie Young

Red Bean Salad is a perfect side kick for grilled or smoked meat, spicy chicken, or juicy burgers. Or great for a substantial snack on the appetizer buffet with some tortilla chips.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Salad

Cuisine American

Servings 4

Equipment

• 1 10" skillet

Ingredients

  

• 2 slices Thick cut Bacon cut into ½" pieces
• 2 tbsp Olive oil
• ½ cup Yellow onion, diced to ¼"
• ½ cup Celery, diced to ¼"
• ½ cup Red bell pepper, diced to ¼"
• 1 15 oz can Red Beans, drained and rinsed Kidney or small red
• 1 15 oz can Pinto Beans, drained and rinsed White beans or small pinks are fine too
• 2 tbsp Dijon mustard
• 2 tbsp Honey
• 1 tbsp Apple Cider Vinegar
• ½ – 1 tsp Tapatio, Cholula, or hot sauce of your choice optional but recommended
• ¼ tsp Salt
• 3 tbsp Fresh Italian parsley

Instructions

 

• Chop all vegetables, set aside. Chop bacon and add to a 10" skillet with oil over medium heat. Cook the bacon for 2-5 minutes until bacon starts to crisp.
• Add onion to the pan and cook until translucent, 3-4 minutes, stirring occasionally.
• Add celery and bell pepper and cook for an additional 2-3 minutes, stirring occasionally.
• Add all remaining salad ingredients, except parsley, and mix well. Cook for about 5 minutes, stirring occasionally.
• Remove skillet from the heat and let the salad cool to room temperature.
• Adjust seasoning with salt and pepper, if needed. Garnish with the parsley before serving.

Keyword dinner, Easy, recipe, Side Dish