Thanksgiving is fast approaching and it’s about time to plan your big meal. Whether you’re cooking a traditional turkey dinner or a lighter lunch for a small family gathering, figuring out what tasty side dishes to serve can be a challenge. Luckily, there’s plenty you can do with a jar of Randall’s Great Northern Beans, a few veggies from the fridge, and some fresh herbs from the pantry.

This sweet and tangy take on a traditional white bean salad pairs exceptionally well with all your favorite Turkey Day dishes and it’s simple to throw together. Featuring a colorful medley of healthy veggies and sweet pears, this cold dish is tasty and perfect for leftovers through the week. Making the brine with apple cider vinegar keeps the flavor profile robust and sweet while leaving plenty of freshness in your vegetables. Our beans round out the dish, offering a protein-rich and earthy base.

This recipe was developed by our friend and chef Amber Recker. Check out her food blog Reckermended for more recipes!


Pickled bean and veggie salad.



  • 1 Bosch pear, peeled and chopped
  • 1 medium parsnip, peeled and sliced 1/8-inch thick
  • 1 medium sweet potato, peeled and sliced 1/8-inch thick
  • 2 cups Randall’s Great Northern Beans
  • 1 medium red beets, peeled and sliced 1/8-inch thick
  • 1 small red onion, thinly sliced
  • 2 cups organic apple cider vinegar
  • 3/4 cup sugar
  • 1/4 cup kosher salt
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, smashed
  • 4 ounces goat cheese, crumbled
  • 1/4 cup fresh Italian parsley, chopped
  • 1/4 cup pistachios, roughly chopped
  • Extra virgin olive oil for drizzling

Combine the pears, parsnips and sweet potatoes in a heatproof mixing bowl.

Combine the red beets and onions in separate heatproof mixing bowl—this will prevent the red from the beets from bleeding into the other ingredients. Rinse the beans and place in a heatproof bowl.

Combine the vinegar, sugar, salt, mustard seeds, black pepper, garlic and 1 cup water in a saucepan. Bring to a boil to dissolve sugar and salt.

Pour some of the hot pickling liquid over the red beets and onions until submerged, and then pour the remaining liquid over the pears, parsnips and potatoes and the beans. Let sit in the pickling liquid until just tender, about 1 hour.

Drain the vegetables and plate the red beets and onions. Top with the other vegetables just before serving, and garnish with the goat cheese, parsley and pistachios and drizzle with olive oil.

This recipe featuring Randall Great Northern Beans is a perfect summer side dish.