Quick, easy to prepare mix of beans that is dressed 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...
Cherry Scones
Cherry Scones
Warm and buttery treat combining whole-wheat flour, tart cherries and buttermilk. Perfect for breakfast or on the go.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
10 scones
Roasted Radishes with Peas
Roasted Radishes with Peas
Mild, slightly sweet, roasted radishes paired with bright and creamy peas, dill and lemon make the perfect side to any meal.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
2 cups
Cinnamon Baked Pears
Cinnamon Baked Pears
Low-sugar dessert idea with fresh pears topped with cranberries, walnuts and honey.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
4 Pear Halves
Mushroom Bulgur Pilaf
Mushroom Bulgur Pilaf
A hearty side dish with whole grains, veggies and flavored with a savory broth. Add a protein to make it a satisfying main dish.
Prepare:
10 minutes
Cook:
30 to 40 minutes
Makes:
4 Cups
Zucchini Pizza Boats
Zucchini Pizza Boats
Simple 4-ingredient meal topped with warm marinara and melted cheese!
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 small zucchini halves
Pasta Ratatouille
Pasta Ratatouille
Fresh summer veggies and herbs make the perfect topping for hearty pasta.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
9 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.