Bean And Vegetable Salad
A vibrant and hearty bean and vegetable salad bursting with flavors from fresh vegetables and a tangy sweet-sour dressing. Perfect as a side dish or light main, it appeals to health-conscious eaters and those seeking a colorful, nutritious addition to any meal.
Ingredients
Instructions
- Cook frozen mixed vegetables as directed; drain and cool.
- Add drained red beans to the cooled vegetables.
- Add diced celery, diced peppers, and diced onions; mix well.
- Sprinkle with salt and pepper; mix again.
- In a small saucepan, combine sugar, vinegar, flour, and dry mustard.
- Cook over medium heat, stirring until the mixture becomes clear and thickened.
- Cool the dressing slightly and pour over the vegetable mixture.
- Toss gently to coat and serve.
Tips & Substitutions
For added flavor, consider using fresh herbs like parsley or cilantro to enhance the salad. If you prefer a lighter dressing, you can reduce the sugar or substitute honey for a more natural sweetness. Additionally, any variety of canned beans can work in place of red beans; black beans or chickpeas are excellent choices. This recipe is also adaptable for vegan recipes by ensuring the dressing ingredients are all plant-based.
Serving Suggestions
This Bean and Vegetable Salad is perfect as a light lunch or side dish. Consider pairing it with grilled chicken or tofu for a complete meal. It also goes well with crusty bread or as a topping for baked potatoes. For a delightful twist, serve alongside *Mary E'S French Dressing for a creamy contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, gently warm the salad in a pan over low heat to prevent the vegetables from becoming mushy. Alternatively, enjoy it cold as a refreshing dish straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Vegetable Salad contains roughly 408 calories, with 8g protein, 81g carbohydrates, and 3g fat. It is an excellent source of vitamin C (55% of the Daily Value), dietary fiber (24% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of protein and potassium. It also contributes 7g of dietary fiber toward your daily target.
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 vegetables instead of frozen for this salad?
Absolutely! Fresh vegetables can be used, but you'll need to blanch them briefly to soften them slightly before mixing. This will help retain their vibrant color and crunch. The cooking time will depend on the type of vegetable, so adjust as necessary to avoid overcooking.
Is it possible to make this salad ahead of time?
Yes, you can prepare this salad a day in advance. Just keep the dressing separate until you're ready to serve to prevent the vegetables from becoming soggy. Mix everything together just before serving for the best texture and flavor.
What can I substitute for vinegar in the dressing?
If you're looking for a substitute for vinegar, lemon juice works well to provide acidity. Alternatively, apple cider vinegar or balsamic vinegar can add a different flavor profile. Just keep in mind that these changes might slightly alter the salad's overall taste.
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).