Bean Corn Salad
A vibrant, tangy bean and corn salad with sweet peppers and pimientos, perfect for summer picnics or potlucks, offering a balance of sweetness and acidity.
Ingredients
Instructions
- Drain canned vegetables.
- Mix chopped vegetables in a large bowl.
- Add vinegar, oil, sugar, and salt to the vegetables.
- Combine well and refrigerate for 24 hours before serving.
Tips & Substitutions
For added flavor, consider using fresh herbs like cilantro or parsley to enhance the salad. If you prefer a lower-sugar option, reduce the sugar to 1/2 cup or substitute with a natural sweetener. You can also swap out the Shoepeg corn for regular sweet corn if that's what you have on hand. This dish can easily be made vegan by ensuring the vinegar is plant-based.
Serving Suggestions
Serve this vibrant Bean Corn Salad chilled as a refreshing side dish at picnics or barbecues. It pairs beautifully with Linda'S Blueberry Crumb Cake(9 To 12 Servings) for a sweet finish. You can also enjoy it as a light lunch with crusty bread or alongside grilled meats for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld over time, making it even tastier the next day. To refresh the salad before serving, give it a good stir and add a splash of vinegar or oil if it seems dry.
Nutrition & Diet Analysis (per serving)
Each serving of Bean Corn Salad contains roughly 882 calories, with 16g protein, 119g carbohydrates, and 55g fat. It is an excellent source of dietary fiber (272% of the Daily Value), vitamin A (50% of the Daily Value), and vitamin C (42% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 900mg per serving (39% 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 vegetables instead of canned ones?
Yes, you can use fresh peas, green beans, and corn. Just make sure to cook them slightly before adding to the salad. Fresh vegetables will add a nice crunch and vibrant color, but the canned versions are convenient and work well for a quick dish.
How long should I let the salad marinate?
It's best to let the salad marinate for at least 24 hours in the refrigerator. This allows the flavors to meld beautifully, enhancing the overall taste. If you're short on time, even a few hours will help, but overnight is ideal for maximum flavor.
Is this salad suitable for a vegan diet?
Yes, this Bean Corn Salad is suitable for a vegan diet as it contains no animal products. Just be sure to check the vinegar you use, as some brands may have non-vegan ingredients. This makes it a great option for gatherings with diverse dietary preferences.
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).