Bean Salad Recipe – My MIL’s Famous Galena Caviar

As an Amazon Associate, I earn from qualifying purchases. This blog contains affiliate links, and I may earn a small commission from qualifying purchases at no extra cost to you.
Pinterest Hidden Image

My mother-in-law shared her bean salad recipe with me. She’s basically famous for it in Galena, therefore, earning it the name Galena Caviar.

She serves it when she hosts gatherings and often brings it as a side when attending a party. People eat it with chips or just by the spoonful.

Bean Salad Recipe - My MIL's Famous Galena Caviar

Bean Salad Side Dish or Dip

No special occasion needed to serve a delicious bean salad recipe. Since the salad is loaded with colorful, fiber-packed ingredients, whip up a batch to munch on throughout the week. Galena Caviar will make you new friends at parties, or, take your next Taco Tuesday to another level.

Bean Salad

BBQ season will be here before we know it. Mother’s Day, Father’s Day, Easter, and many more times to get together with friends and family are around the corner. Be sure to pin this recipe, so you’re armed and ready with appetizer and side dish ideas.

Galena Caviar Bean Salad

Thank you to my mother-in-law for sharing her secret food weapon!

If you like to prepare food ahead of time for events, this bean salad recipe is for you.

Since it’s best when refrigerated overnight, you almost have to make it the day or night before. We love make-ahead recipes, so bonus points for that.

Bean Salad Dip

Appetizer and side ideas

Bean Salad Recipe “Galena Caviar”

Bean Salad Recipe - My MIL's Famous Galena Caviar
Bean salad that's great as a dip or eat with a spoon.
Jennifer Soltys
Prep Time 15 minutes
Total Time 15 minutes
Serving Size 6 servings

Ingredients

  • 15 oz black beans
  • 15 oz light colored beans used Great Northern Beans
  • 15.25 oz whole kernel corn
  • 1 cup celery chopped
  • ¼ cup onion chopped
  • ½ cup cilantro chopped
  • salt and pepper
  • 10 oz Rotel diced tomatoes mild or hot
  • 8 oz Italian Dressing 1/2 bottle, used Henri's, but use your favorite brand

Instructions

  • Drain and rinse cans of beans well.
    15 oz black beans, 15 oz light colored beans
  • Drain corn.
    15.25 oz whole kernel corn
  • Mix all ingredients together in a bowl.
    1 cup celery, ¼ cup onion, ½ cup cilantro, salt and pepper, 10 oz Rotel diced tomatoes, 8 oz Italian Dressing
  • Refrigerate overnight.
  • Serve with scoops.
  • Do not substitute the dressing. Must be Henri’s. <- her words. I realize the exact dressing is very hard to find. Use your favorite Italian dressing if you cannot find Henri’s.

Have you ever tried a bean salad recipe? 

Similar Posts

5 Comments

  1. Yummy! This is coming with me and my husband on our next road trip. As a vegan, the Henri’s dressing isn’t going to work. (Don’t tell your mother-in-law!) But, I can’t find a suitable substitute. I’m glad she shared!

    1. I CAN find a substitute, not can’t. Man, I hope that’s not an omen!

      1. LOL! I am sure it’s not. 🙂 Let us know how you like it!!

  2. This looks so delicious! I love how fresh it all looks!

  3. shelly peterson says:

    This recipe looks yummy! It looks so healthy, I will have to try this.

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating