Salad: United States – Great Lakes United States (Michigan) – Michigan Bean Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 4 hrs

Total 4 hrs 20 min

Ingredients

- 1 (15 oz) can navy beans, drained and rinsed (425 g)
- 1 (15 oz) can red kidney beans, drained and rinsed (425 g)
- 1 medium red bell pepper, seeded and diced — about 6 oz (170 g)
- 1 medium green bell pepper, seeded and diced — about 6 oz (170 g)
- 1 small red onion, thinly sliced and halved into rings — about 4 oz (115 g)
- 2 celery stalks, diced — about 3 oz (85 g)
- 1/2 cup (120 ml) chopped fresh flat-leaf parsley — about 15 g
- 1/4 cup (60 ml) sweet pickle relish (optional) — about 40 g
- 2 garlic cloves, minced — about 6 g
- 1/3 cup (80 ml) apple cider vinegar
- 1/2 cup (120 ml) neutral oil (canola or vegetable) or light olive oil
- 3 tbsp (45 g) granulated sugar
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh dill or 1 tsp (1 g) dried dill (optional)
- 1/4 tsp (0.5 g) celery seed (optional)

Instructions

Short Description:
A bright, tangy bean salad featuring Michigan-grown-style navy and kidney beans tossed with bell peppers, red onion, and a sharp apple-cider vinaigrette. Chill before serving so the flavors meld and the dressing softens the beans and vegetables.

Regional Notes:
This Michigan variation highlights locally grown bean types (navy and kidney) and a tangy apple-cider vinaigrette that nods to the region's apple production. Compared with more heavily sweetened Midwestern versions, this recipe balances bright vinegar, a touch of sugar, and fresh herbs for a crisp Great Lakes–style summer salad.

1. Prepare the beans and vegetables: drain and rinse both cans of beans thoroughly, then place in a large mixing bowl. Add the diced red and green bell peppers, sliced red onion, diced celery, chopped parsley, minced garlic, and sweet pickle relish if using.
2. Make the vinaigrette: in a separate jar or small bowl, combine the apple cider vinegar, neutral oil, granulated sugar, Dijon mustard, kosher salt, black pepper, and celery seed and/or dill if using. Whisk or shake vigorously until the sugar dissolves and the dressing is emulsified.
3. Toss salad: pour the vinaigrette over the bean-and-vegetable mixture and toss gently but thoroughly to coat everything evenly. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar or a pinch more sugar to reach your preferred sweet-tart balance.
4. Marinate and chill: cover the bowl and refrigerate for at least 2 hours, preferably 4–8 hours or overnight, to allow the flavors to meld and the beans to absorb the dressing.
5. Final adjustment and serve: before serving, give the salad a final toss, taste, and adjust seasoning if needed. Garnish with a little extra chopped parsley or a few dill sprigs. Serve chilled or at cool room temperature.