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...
Fish and Spinach Bake
Fish and Spinach Bake
Healthy baked fish with fresh and frozen veggies and cajun spices.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 Servings
Autumn Squash Bisque with Ginger
Autumn Squash Bisque with Ginger
Delicious squash soup seasoned with ginger and pear that’s easy and quick to make for lunch or dinner. Freezes well.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
10 cups
Sweet Potato and Orange Muffins
Sweet Potato and Orange Muffins
A warm and comforting combination of whole-wheat flour, sweet potatoes, warm spices and tangy orange make these muffins perfect for breakfast or a snack.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
12 muffins
Pineapple Salsa
Pineapple Salsa
Full of flavor and easy to make, this salsa is perfect for a party or a tasty snack any time.
Prepare:
10 to 15 minutes
Makes:
4 cups
Very Berry Muesli (‘mew-slee’)
Very Berry Muesli (‘mew-slee’)
Quick and healthy breakfast with hearty oats and creamy yogurt, then topped with crunchy walnuts.
Prepare:
5 minutes
Makes:
5 cups
Lemon Dill Brussels Sprouts
Lemon Dill Brussels Sprouts
Sauteed Brussels sprouts with a creamy lemon and dill sauce.
Prepare:
15 minutes
Cook:
10 minutes
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.