Blue Runner Bean Salad

Make this two-bean salad on Sunday and fill lunch boxes all week long. Storing in the refrigerator allows the beans to marinate and the flavors to blend. Makes a great side dish or stand-alone lunch, snack or appetizer.


  • 1 lb. Premium Select Navy Beans
  • 1 lb. Premium Select Red Beans
  • 1 cup chopped red onion
  • 1 cup finely chopped parsley
  • 2 teaspoons finely chopped rosemary
  • 1/2 cup apple cider vinegar
  • 1/3 cup sugar
  • 4 Tbsp olive oil
  • Salt
  • Pepper


  1. In a pot, add the water, washed red and navy beans and 1 tablespoon of salt. Bring the mixture to a boil. Reduce heat and simmer, stirring occasionally, until the beans are tender, but firm, about 45 minutes to an hour. Once done, remove from heat and rinse.
  2. In a large salad bowl, mix beans, onions, parsley and rosemary until evenly mixed.
  3. In a separate bowl, add vinegar and olive oil. Mix in sugar until dissolved. Add about 2 tsp salt and pepper.
  4. Stir dressing into the salad. Cover. Refrigerate to let the flavors blend.
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