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Bean Salad

Quick, easy to prepare mix of beans that is dressed with a tangy vinaigrette!
A bowl of salad made with different types of beans and crunchy vegetables is displayed on striped tablecloth.
Prep time: 10 minutes
Makes: 7 cups
Nutrition Facts: View label

Ingredients

¼ cup vinegar
¼ cup sugar
2 Tablespoons vegetable oil
¼ teaspoon each salt and 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

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a large bowl, mix together vinegar, sugar and oil. Add salt and pepper, if desired.
  4. Add beans and vegetables and gently stir to coat. Cover and refrigerate until ready to serve. For more flavor, make a day ahead.
  5. 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.

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.
 

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