Crisp Bean Salad
Recipes > Dinner > Side Dishes > Crisp Bean Salad

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Recipe Checklist:
  • ½ Cup of Salvadorian Beans
  • ½ Cup of Black Beans
  • ½ Cup of Pinto Beans
  • ½ White Onion (Small Diced)
  • 1 Red Bell Pepper, (Prepped and Small Diced)
  • 1 Green Bell Pepper, Prepped and Small Diced)
  • 2 T of Granulated Sugar
  • ½ Cup of Distilled White Vinegar
  • ½ Cup of Vegetable Oil
  • 1 T of Kosher Salt
  • ½ T of Cracked Black Pepper
  • 1 T of Celery Seed
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Large Mixing Bowl
  • Stock Pot
  • Measuring Cup
  • Measuring Spoons
  • Strainer
Estimated Time
1-3 Hours
Serves 15-20
+ -




The preparation for this Crisp Bean Salad should start the night before the active work. Soaking the Dried Beans overnight, will allow them to Rehydrate and cut down on your future cook time dramatically! Take a few minutes to inspect the dried beans for any debris, grit, etc. and then less than 5 minutes to pour the Beans into a Mixing Bowl or Kitchen Bowl and cover them with water. Cover the bowl loosely with a Kitchen Towel, Aluminum Foil, Plastic Wrap, etc. (who knows when bugs, flies, or even Fluffy might wander by) and set it aside on your counter.  Making this small advance effort will save you an hour and a half of time on the stove top when you are ready to cook the beans. By the way, you could also rehydrate the Beans in the Stock Pot that you will use to cook them and save some clean up, if you don’t have a need of the pot in the meantime.  

The bulk of the rest of the preparation will go quickly and only involves making a Small Dice of Bell Peppers and the half of a White Onion. If you are the sort of person to think way in advance, you may want to place your strainer into the sink for use in the near future.


Fill a Stock Pot, half full of water and set it on High Heat. Bring the water to a Boil. When it is Boiling, add in the Dried Salvadoran Beans, the Pinto Beans, and the Black Beans. If you Rehydrated the Beans, the cook time should only be 30 minutes. If you did failed to do yesterday, what you will have to do today, the Beans will need roughly 2 hours to cook.

Either way, you have 30 minutes, at a minimum, to start working on the Marinade. Combine the Small Dices of Red Bell Pepper and Green Bell Pepper, the White Onion, the Granulated Sugar, the Distilled White Vinegar, the Vegetable Oil, the Kosher Salt, the Cracked Black Pepper, and the Celery Seed in a medium Mixing Bowl.  Whisk the ingredients together with a Balloon Whisk until everything has been well incorporated. Hold the marinade off to the side until the Beans are cooked Al Dente and are therefore ready.

Set a Strainer into the sink (if you haven’t already). Carefully separate the hot, cooked Beans from the hot cooking water by pouring the combined contents of the pot through the Strainer. The Beans will stay behind in the Strainer as the water runs down the drain.  Run cold water over the hot, cooked Beans to halt any Carry Over Cooking.

Return the cooled Beans to the Stock Pot, off of the heat. Pour the Marinade over the Beans. Fold everything together with your hands or a Large Mixing Spoon. Coat all of the Beans and Vegetables with the Marinade. Chill the Crisp Bean Salad in the refrigerator, either by placing the Stock Pot into the fridge or by transferring the Bean Salad to a more refrigerator friendly vessel.

Serve Cold.

This Crisp Bean Salad is a refreshing choice as a Side Dish with Chicken, Fish or Tacos.