We’re always on the look out for an easy side dish and we love the idea of combining beans and cabbage. With Saint Patrick’s Day right around the corner, this makes a great addition to your corned beef. When plated, the vibrant greens really emphasize the freshness of these wintery ingredients. It’s also a cinch to make- you simply put all of the fresh ingredients into a bowl, mix them together and stick your bowl in the fridge. The simplicity and easy of crafting this dish means less preparation for you and more time around the dinner table with the family.
Despite the name, this interesting blend of beans and cabbage is versatile and can be served throughout the year. It’s hearty enough for cold days in and portable enough for the warmer months. This bean salad is great for picnics and makes an ideal side dish when served with Polish sausage or any other grilled item. You can also refrigerate any leftover servings in individual bowls for a perfect snack time treat.
- 1 24-ounce jar Randall Pinto Beans, drained
- 4 cups shredded cabbage
- 2 tablespoons chopped onion
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 3 tablespoons vinegar
- 1/2 cup mayonnaise
- 1 hard-boiled egg, sliced
Reserve 1/4 cup pinto beans.
In a large bowl combine remaining beans, cabbage and onion. Add celery seed, salt, vinegar and mayonnaise. Toss thoroughly and chill. Garnish with egg and reserved beans.
To lower cholesterol and fat content feel free to use your favorite brand of “lite” mayonnaise. When using the larger 48-ounce jar, simply double all recipe ingredients following the same preparation instructions.