Bean-Pea Salad
A vibrant and tangy bean-pea salad that combines colorful vegetables with a sweet vinegar dressing. Perfect as a side dish or a potluck contribution, its crisp textures and balanced flavors appeal to both casual and formal gatherings, offering a refreshing burst of flavor and crunch.
Ingredients
- 1 can whole kernel corn ⓘ
- 2 cans French style green beans ⓘ
- 2 cans early sweet peas (La Suer) ⓘ
- 2 cans sliced water chestnuts
- 1 med green bell pepper, chopped ⓘ
- 1 med red bell pepper, chopped ⓘ
- 1 med-large red onion, chopped ⓘ
- chopped celery (if desired) ⓘ
- 1 1/2 cup white vinegar
- 3/4 cup Crisco oil
- 1 1/2 cup sugar ⓘ
- salt and pepper to taste ⓘ
Instructions
- Drain canned vegetables well.
- Add the drained vegetables to the chopped green and red bell peppers, red onion, and chopped celery if desired.
- In a small saucepan, bring the white vinegar, Crisco oil, and sugar to a boil.
- Pour the hot vinegar mixture over the chopped vegetables and stir well.
- Refrigerate the salad overnight before serving.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs like parsley or cilantro into the salad. You can substitute the Crisco oil with olive oil for a healthier option. If you prefer a sweeter salad, increase the sugar slightly. This dish can also be made using frozen vegetables if you don't have canned ones on hand. Remember to adjust cooking times accordingly.
Serving Suggestions
This bean-pea salad pairs wonderfully with grilled meats, making it an excellent side dish for summer barbecues. It also serves as a light lunch on its own. For a complete meal, consider serving it alongside a slice of Salad Dressing Chocolate Cake for dessert. Garnish with fresh herbs for an appealing presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, enhancing the taste. If you wish to serve it warm, gently reheat in a saucepan over low heat, stirring frequently to avoid burning. However, this salad is best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Bean-Pea Salad contains roughly 138 calories, with 5g protein, 32g carbohydrates, and 1g fat. It is an excellent source of vitamin C (127% of the Daily Value) and dietary fiber (30% of the Daily Value), and a good source of potassium and protein. It also contributes 8g 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 canned?
Yes, you can use fresh vegetables, but you'll need to cook them slightly to soften them before mixing into the salad. Blanch the green beans and peas for a couple of minutes, then cool them in ice water to preserve their color and crunch.
Is this salad suitable for vegan diets?
Absolutely! This recipe is already vegan-friendly, as it contains no animal products. You can enjoy it as part of a vegan meal or serve it alongside other American recipes that cater to plant-based diets.
How can I make this salad more filling?
To make the salad more filling, consider adding cooked quinoa or chickpeas. These ingredients will provide additional protein and fiber, making it a heartier dish. You could also serve it over a bed of greens for added texture.
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).