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Bean Salad

Open some tins, add a dressing allow the salad to macerate in a jar or glass bowl, overnight and keep it for a week, sound too good to be true? Welcome to the Bean salad of the 1980s.

Bean Salad
Preparation time
Cooking time
Total time
Welcome to the Bean Salad of the 1980's.
Recipe type: Salads
Cuisine: South African
Servings: 12
  • Beans
  • 1 tin red kidney beans
  • 1 tin lima beans
  • 1 tin butter beans
  • 1 tin French Style green beans
  • 1 tin baked beans in tomato sauce
  • 1 onion finely chopped
  • 2 green peppers finely chopped
  • Dressing
  • ½ cup sugar
  • ½ cup of vinegar
  • ½ cup vegetable oil
  • 1 teaspoon mustard powder
  • 1 teaspoon basil
  1. Drain all the beans (except the baked beans in tomato sauce) and rinse in a strainer to remove the excess starch.
  2. Place in a large container with a lid.
  3. Add the baked beans in tomato sauce.
  4. Add the chopped onions and green peppers.
  5. Add the dressing and stir everything well or pop the lid on your container and turn it upside down a few times.
  6. Leave the mixture to marinate for 24 hours before serving, this really helps improve the flavour.
  7. Serve with cold meats, as a side to a BBQ, on a buffet table or pot luck addition, great in a lunch box.
  8. The mixture will keep in the fridge for over a week, you can always dip in when you don't feel like cooking.
I remember in its heyday my family making this in a 5kg Kilner jar! So feel free to double the recipe it can cope.
Great lunch box meal.
A great make-ahead Pot Luck salad logo