24-Hour Bean Salad
A vibrant, tangy bean salad featuring green beans, kidney beans, and crunchy vegetables, dressed in a sweet and tangy vinaigrette, perfect for picnics and gatherings.
Ingredients
Instructions
- Mix together the green beans, kidney beans, chopped celery, chopped green pepper, and drained pimiento.
- Combine sugar, vinegar, oil, water, salt, and paprika to make the dressing.
- Pour the dressing over the salad and mix well.
- Chill the salad for at least 24 hours before serving.
- Drain any excess liquid before serving.
Tips & Substitutions
For added flavor, consider substituting the green beans with fresh, lightly blanched ones. You can reduce the sugar for a tangier dressing or use honey as a natural sweetener. If you're looking for a vegan option, ensure the oil is plant-based. Fresh herbs like parsley or dill can enhance the salad's freshness. This dish pairs well with a Low Calorie Dressing(For Diabetics) for those mindful of calories.
Serving Suggestions
Serve this bean salad cold as a refreshing side dish at barbecues or picnics. It pairs beautifully with grilled meats or alongside a hearty sandwich. For a complete meal, consider serving it with a side of Polynesian Rice or as part of a buffet spread. This vibrant salad also makes a great addition to any potluck.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier. To serve, drain excess liquid, as it may accumulate. If desired, you can refresh the salad with a splash of vinegar or olive oil before serving.
Nutrition & Diet Analysis (per serving)
Each serving of 24-Hour Bean Salad contains roughly 412 calories, with 9g protein, 32g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (32% of the Daily Value) and vitamin A (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 668mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh beans instead of canned?
Yes, you can use fresh green beans; just blanch them in boiling water for a few minutes before adding. This will retain their crunchiness and vibrant color. Make sure to cool them quickly in ice water to stop the cooking process before mixing them with the other ingredients.
How long can I store the salad?
The salad can be stored in the refrigerator for up to 3 days. However, it's best to consume it within the first 24 to 48 hours for optimal freshness. Always ensure it's in an airtight container to prevent it from absorbing other odors in the fridge.
Can I make this salad in advance?
Absolutely! In fact, it's recommended to prepare it at least 24 hours in advance to allow the flavors to meld. Just remember to drain any excess liquid before serving, as it can accumulate during storage. This makes it a perfect make-ahead dish for gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).