Move over mayo-heavy sides—this rustic, slow-simmered winter salad is packed with bold vegetables, beans, and just the right tang. Straight from the traditional pantry to your modern table, this old-school recipe makes the kind of comforting side you’ll want stocked in jars all winter long. If you’ve never tried a cooked bean salad with carrots, peppers, and tomato sauce, now’s your time. It’s vibrant, filling, and totally addictive.
Ingredients
2.2 pounds dry beans (soaked and cooked)
1 standard package frozen green peas (about 10 oz), cooked
4 large carrots, diced and boiled
4.5 pounds red bell peppers, chopped
2 medium onions, chopped
6–7 garlic cloves, minced
4 1/4 cups (1 liter) canned crushed tomatoes
1 handful fresh parsley, chopped
Salt and black pepper, to taste
1 small hot chili pepper (optional), chopped
2 teaspoons ground paprika
3/4 cup vegetable oil
3/4 cup white vinegar
Instructions
Soak and cook the beans until tender. Cook peas and diced carrots separately. In a large pot, bring the crushed tomatoes to a boil. Add the carrots, onions, and garlic, and simmer for 5–10 minutes. Then stir in the cooked beans, carrots, and peas. Add salt, pepper, paprika, and chili pepper if using. Cook everything together for about 10–15 minutes, stirring often to prevent sticking.
Finish with the vinegar and oil. Optional: Stir in one preservative packet if you’re not heat-sealing jars.
To preserve without chemicals: Fill sterilized jars while the salad is hot, seal tightly, and place jars in a pot of water. Bring to a boil and let simmer for 10–15 minutes to vacuum-seal naturally.
