Salads, get ’em while they’re hot! Oh, wait, wrong pitch. Salads, get ’em while they’re crisp and refreshing!

Do you know what makes this Randall Beans recipe a classic? What’s kept it from being relegated to the back of the recipe book like Lime Cheese Salad or Tuna Jello Pie? Simply put, it’s tasty! Easy, too — most of the required ingredients you probably already have in your kitchen. Mix up the beans, cabbage and onion with the vinegar and mayonnaise and a few spices and you have a nourishing bean salad ready to eat.

Randall Classic Bean Salad

Yield: 4 - 6 servings


  • 2 cups Randall Pinto Beans, drained and rinsed
  • 4 cups shredded cabbage
  • 2 tablespoons chopped onion
  • 1/2 teaspoon celery seed
  • 1/2 salt
  • 3 teaspoons vinegar
  • 1/2 cup mayonnaise
  • 1 hard-boiled egg sliced


  1. 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 your bean salad with egg and reserved beans.
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Ready to start planning your picnic? Just don’t forget the Randall Beans! Check your local grocery store or if you can’t find them you can always have these delicious beans in a jar shipped straight to you from our online store.