Quick and easy to prepare mix of beans with a tangy vinaigrette!
Bean Salad
Ingredients
¼ cup vinegar
¼ cup sugar
2 Tablespoons vegetable oil
¼ teaspoon each salt and black 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.
- Rinse or scrub fresh vegetables under running water before preparing.
- In a large bowl, mix together vinegar, sugar and oil. Add salt and black 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.
You might also like...
Sautéed Beet Greens
Sautéed Beet Greens
These sautéed beet greens are made with tangy lemon juice and a dash of red pepper flakes.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
3 Servings
Herbed Yogurt Sauce
Herbed Yogurt Sauce
Homemade creamy yogurt sauce blended with parsley, mint and cilantro.
Prepare:
10 minutes
Makes:
2 ½ cups
Prepare:
1 hour
Cook:
30 minutes
Makes:
3 Cups
Garbanzo Bean and Vegetable Salad
Garbanzo Bean and Vegetable Salad
This colorful salad comes together fast for a lunch or a side to share with others.
Prepare:
20 minutes
Makes:
8 cups
Master Mix Biscuits
Master Mix Biscuits
A quick and easy all-in-one mix for making delicious biscuits.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
10 Servings
Baked Apple Chips
Baked Apple Chips
Simple yet tasty snack or dessert recipe combining sweet apples and warm cinnamon spice. Only 2 ingredients!
Prepare:
10 minutes
Cook:
2 hours
Makes:
2 Cups
Comments
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.
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.