Double Bean Salad
A vibrant, flavorful bean salad featuring creamy cheeses, crispy bacon, and fresh vegetables, perfect for gatherings or casual lunches with bold, savory notes.
Ingredients
Instructions
- Drain the kidney beans and lima beans from their cans.
- In a large bowl, combine the drained beans, minced celery, minced onions, crumbled Roquefort cheese, crumbled bacon, and chopped hard-boiled eggs.
- Add garlic salt to taste.
- Pour French dressing over the mixture.
- Toss all ingredients together until evenly coated and moistened.
- Serve immediately or refrigerate to allow flavors to meld.
Tips & Substitutions
For a creamier texture, consider adding a dollop of Greek yogurt or sour cream to the salad. You can also substitute the Roquefort cheese with feta or blue cheese if preferred. If you're short on time, you can use canned beans that are already seasoned. Adjust the garlic salt according to your taste preference.
Serving Suggestions
This Double Bean Salad pairs beautifully with grilled chicken or fish for a wholesome meal. For a lighter option, serve it alongside a fresh garden salad or as a sandwich filling in a Denver Sandwich Ring. It also makes a great side dish at barbecues or picnics.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will intensify as it sits, making it even tastier the next day. To reheat, gently warm in the microwave, but serve cold for the best flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Double Bean Salad contains roughly 1476 calories, with 55g protein, 156g carbohydrates, and 74g fat. It is an excellent source of dietary fiber (182% of the Daily Value), protein (110% of the Daily Value), and iron (100% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 898mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes, you can use dried beans, but you'll need to soak and cook them beforehand. This adds some preparation time, but it can enhance the flavor of the salad. Ensure they're tender and well-drained before mixing with the other ingredients.
How can I make this salad vegetarian?
To make this salad vegetarian, simply omit the crumbled bacon. You can replace it with toasted nuts or seeds for added crunch and flavor. Nutritional yeast can also be sprinkled on top for a cheesy taste without the dairy.
What can I do with leftover hard-boiled eggs?
Leftover hard-boiled eggs can be enjoyed on their own, chopped into salads, or made into egg salad sandwiches. They can also be sliced and used as a garnish for soups or served with avocado toast for a nutritious breakfast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).