Good Luck Mixed Bean Salad

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My Aunt Margie made this salad a couple of Christmas’ ago for our family gathering. Everyone scarfed it down! Since it has black eyed peas in it, I’ve deemed it the perfect New Year’s Day snack (you know, that old wives tale about eating them for good luck in the new year?) and have made it each year since then. I meant to post this in time for New Year’s Day 2014, but time got away from me. Instead, I figure if you eat it at your Super Bowl party, you’ll give good luck to your favorite team!

This recipe is so easy, and chances are you’ll have many of the ingredients on hand already – corn, beans, some veggies, spices, oil, vinegar – kablammo! Good Luck Mixed Bean Salad. Really, just use your favorite beans and veggies and/or whatever you have on hand. The sweet & sour dressing is really the MVP of this game! (see what I did there, with the sports reference? I know… I’m terrible… hahahaha)


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Start with your sugar, garlic powder, and onion powder in a small sauce pan.


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Add the vinegar and oil and heat over medium heat, stirring until all the sugar dissolves.


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Remove from heat when the mixture starts to bubble. It doesn’t need to come to a full boil.


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In a large bowl, dump all your beans and the corn. I used canned beans, but you can certainly soak/cook your own before hand. The corn could be canned or frozen – your choice. The corn I used here is actually some fresh sweet corn from last fall that I blanched, cut off the kernels and froze in bags of 1.5 cups each.


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Add the finely chopped celery and red pepper.


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Mix everything together.


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Add the oil/vinegar mixture and stir well to combine. Season with salt and pepper to your liking.


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Make sure the dressing coats everything and refrigerate covered until ready to serve, at least an hour. Really, this bean salad is at its best the next day, so this is a perfect make ahead dish you can prep the day before and keep in the fridge until the party starts. Stir again before serving to be sure that all the beans and veggies are coated in the vinaigrette.


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Yay! A bowl of yum!


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The perfect bite…


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I like to serve mine with pita chips, but I’ve been guilty of taking great big bites on a spoon as well…

Good Luck Mixed Bean Salad
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Prep Time
30 min
Prep Time
30 min
  1. 1/2 cup vegetable oil
  2. 3/4 cup apple cider vinegar
  3. 1/2 cup granulated sugar
  4. 1/2 tsp garlic powder
  5. 1/2 tsp onion powder
  6. 1 can kidney beans (15 oz), see note
  7. 1 can black beans (15 oz), see note
  8. 1 can black eyed peas (15 oz), see note
  9. 1 can corn (15 oz), see note
  10. 2-3 bell peppers, finely chopped (I prefer red)
  11. 1-2 stalks celery, finely chopped
  12. salt, to taste
  13. pepper, to taste
  14. pita chips to serve
  1. Heat sugar, garlic powder, onion powder, vinegar and oil over medium heat until slightly bubbling and sugar is dissolved.
  2. In the meantime, mix together beans, corn, and chopped veggies in large bowl.
  3. Pour vinegar mixture over the veggies and stir well.
  4. Chill overnight for best flavor, and serve with pita chips or crackers.
  1. * If using reconstituted dry beans, use about 1 1/2 cups each. Make sure you pre cook them, too!
  2. * If using frozen or cut off the kernel corn, use about 1 1/2 cups.
Adapted from Aunt Margie's Recipe
Adapted from Aunt Margie's Recipe

Let me know what you think!