Bean Salad For A Crowd

Bean Salad For A Crowd

An easy side for your next dinner party.


  • 1 lb North Bay Produce French Green Beans
  • 1 lb North Bay Produce Yellow French Beans
  • 16 oz dark kidney beans, lima beans, garbanzo beans or combination
  • 16 oz cannoli beans or pinto beans or combination
  • 1 medium red onion (diced)
  • 1 small green bell pepper (diced)
  • ½ cup carrots (sliced in small wheels)
  • ¾ cup sugar
  • 2/3 cup cider vinegar
  • 1/3 cup olive oil
  • 1 tsp basil (can use fresh or dried)
  • 1 tsp salt
  • ½ tsp pepper


Step 1. 

Bring salted water to boil in a Dutch oven or large stock pot. While waiting for water to come up to a boil, rinse and trim any ends off French beans.  Cut beans into bite sized uniform pieces and set aside. 

Step 2. 

In a large bowl, add drained canned beans, carrots, diced red onion and diced green pepper tossing to combine and set aside.

Step 3. 

Blanch French beans in boiling water for 5-8 minutes until tender crisp. Shock beans in ice water to stop cooking and intensify color. Drain and add to salad mixture. 

Step 4. 

To make dressing, add sugar, cider vinegar, olive oil, salt, pepper and basil in a mason jar with a tight fitting lid or in a bowl. Shake or whisk until combined. Pour dressing over salad mixture tossing to coat. 

Step 5. 

Place plastic wrap over bowl and refrigerate at least 4 hours or overnight. Serve cold or at room temperature.

Sharon's Hint

Add red pepper flakes if you want a little heat.