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...
Cream of Celery Soup
Cream of Celery Soup
This one-pot recipe is the perfect meal on a cold day or alongside a salad as a satisfying summer lunch.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
4 cups
Easy Skillet Chili
Easy Skillet Chili
Creamy beans, plenty of spices and chopped tomatoes make a tasty chili in under an hour!
Prepare:
5 minutes
Cook:
45 minutes
Makes:
7 cups
North African Spice Mix
North African Spice Mix
A warm and fragrant blend of dried herbs and spices for rubbing on proteins and vegetables, and for seasoning soups, stews and marinades.
Prepare:
5 minutes
Makes:
10 Tablespoons
Radish and Cucumber Salad
Radish and Cucumber Salad
Crisp cucumbers, radishes, creamy yogurt and flavorful garlic make this the perfect summer salad.
Prepare:
10 minutes
Makes:
5 cups
Roasted Sugar Snap Peas
Roasted Sugar Snap Peas
Roasted snap peas with savory soy make this 5 ingredient recipe a tasty and satisfying side dish or snack.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
3 cups
Southern Okra Bean Stew
Southern Okra Bean Stew
A combination of hearty whole grains, creamy beans and tasty veggies make a satisfying and delicious stew.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
14 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.