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...
Southwestern Stuffed Potatoes
Southwestern Stuffed Potatoes
Potatoes are topped with southwest-style toppings for a simple and tasty microwave meal.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
4 potato halves
Great Gazpacho Soup
Great Gazpacho Soup
Homemade tomato-based chilled soup with hints of lemon and garlic.
Prepare:
10 minutes
Makes:
4 cups
Green Salad with Peas
Green Salad with Peas
Fresh green salad, tossed with peas, cucumber and creamy feta.
Prepare:
15 minutes
Makes:
6 cups
Prepare:
10 minutes
Cook:
1 hour
Makes:
24 meatballs
Succotash
Succotash
Combine sweet corn and tender lima beans with okra and tomato to make the perfect side dish of summer or any time of the year. Succotash is a blend of indigenous and African Heritage foods and we thank those who have shared this recipe with Food Hero.
Prepare:
15 minutes
Cook:
30 to 45 minutes
Makes:
5 ½ cups
Peanut Butter Cereal Bars
Peanut Butter Cereal Bars
Whole grain oats, peanut butter and dried fruit make a crispy, chewy treat that is great for when you are on-the-go.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
16 bars (2x2-inch)
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.