Bean Salad

Name: Bean Salad
Prep time: 10 minutes
Yield: 7 cups
Ingredients: ¼ cup vinegar ¼ cup sugar 2 Tablespoons vegetable oil ¼ teaspoon each salt and pepper (optional) 4 cans (15 ounces each) beans; drained and rinsed (try a mix of any type) 2 cups chopped vegetables (try a mix; such as onion; carrot; celery; bell pepper)

Quick, easy to prepare mix of beans that is dressed with a tangy vinaigrette!

A bowl of salad made with different types of beans and crunchy vegetables is displayed on striped tablecloth.

Prep time: 10 minutes
Makes: 7 cups
Nutrition Facts: View label

Ingredients

¼ cup vinegar

¼ cup sugar

2 Tablespoons vegetable oil

¼ teaspoon each salt and pepper (optional)

4 cans (15 ounces each) beans, drained and rinsed (try a mix of any type)

2 cups chopped vegetables (try a mix, such as onion, carrot, celery, bell pepper)

Directions

Wash hands with soap and water.
In a large bowl, mix together vinegar, sugar and oil. Add salt and pepper, if desired.
Add beans and vegetables and gently stir to coat. Cover and refrigerate until ready to serve. For more flavor, make a day ahead.
Refrigerate leftovers within 2 hours.

Notes

Try adding seasonings such as cilantro, cumin or oregano.
Try a mix of beans such as wax, garbanzo, red kidney and green beans.
Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.

Featured in a Food Hero Monthly

Comments

Submitted by HENelson13 on Wed, 03/20/2024 - 10:23

Delicious Bean Salad recipe. I enjoyed the dressing, but added Italian seasoning and oregano and basil which gave it some more flavor. I used celery, carrot, black bean, kidney bean, white kidney bean, garbanzo, black eyed peas, & green beans.

Submitted by ashleymolasses on Mon, 10/26/2015 - 12:21

I also used rice vinegar and it was great! I omitted the sugar altogether and it was very well liked by my fourth graders.

Submitted by ortegafp (not verified) on Mon, 07/20/2015 - 11:48

I made this salad using various kinds of beans along with onion, carrots and celery. I found that this salad tasted very bland while using vinegar. I substituted the vinegar fror rice vinegar. Rice vinegar tends to cling on to the vegetables rather than washing out the flavor with vinegar. I also cut down on the sugar from a 1/4 to 2 tablespoons. With these two modifications this recipe was adult, senior and child liked!

Submitted by LavenderLady on Thu, 05/28/2015 - 10:52

Very tasty! Kids and adults have approved! Adding some raw diced carrot, celery and finely minced green onion put more color and nutrients into the salad. It was even better on day two!

Submitted by egartmanmalone (not verified) on Tue, 05/05/2015 - 13:14

Very good! So easy to make and not too vinegary like a lot of bean salads. I used green beans, lima beans, garbanzos, and red kidney beans for mine with some finely diced sweet onion and red bell pepper. Great salad for warm weather and a great way to get your vegetables and fiber.