Bean Salad

Prep time: 10 minutes
Yield: 13 servings
Serving Size 1/2 cup
Nutrition Facts: View Label(s)

Ingredients

1⁄4 cup
vinegar
1⁄4 cup
sugar
2 Tablespoons
oil
1⁄4 teaspoon
each salt and pepper (optional)
6 cups
beans, about 4 cans (15 ounces each) drained and rinsed (try a mixture - green beans, wax beans, kidney beans, garbanzo beans)
2 cups
chopped vegetables (try a mixture - onion, carrot, celery, bell pepper)

Directions

  1. In a large bowl, combine vinegar, sugar and oil. Mix well. Add salt and pepper, if desired.
  2. Add beans and vegetables and gently stir to coat. Cover and refrigerate until ready to serve. For more flavor, make a day ahead.
  3. Refrigerate leftovers within 2 hours.
Last updated: 01/04/17

4 Comments for "Bean Salad"

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

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!

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!
 

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.
 

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