Bean Salad(From 1975 Edition)
A vibrant, tangy bean salad with crunchy green peppers and onions, marinated in a sweet and tangy vinegar dressing—perfect for potlucks, picnics, and healthy gatherings.
Ingredients
Instructions
- Drain the wax beans, green beans, and kidney beans and rinse them with water.
- In a bowl, combine sugar, salad oil, vinegar, salt, and pepper.
- Add the drained beans and chopped green pepper and onions to the dressing.
- Mix well to coat all ingredients evenly.
- Let marinate in the refrigerator for at least 24 hours before serving.
Tips & Substitutions
For added flavor, consider mixing in some chopped fresh herbs like parsley or cilantro. If you're looking for a lighter version, substitute the salad oil with a vinaigrette or use Greek yogurt for creaminess. You can also swap the kidney beans for black beans for a different taste. This dish is versatile; feel free to include other vegetables like corn or diced cucumbers.
Serving Suggestions
This bean salad is perfect as a side dish for barbecues or picnics and pairs beautifully with Crock-Pot Vegetable-Beef Soup. Serve it chilled or at room temperature. For a complete meal, consider adding grilled chicken or shrimp. It can also be served on a bed of greens for a light lunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator. The flavors will continue to meld, making the salad even better the next day. It can be kept for up to 3-5 days. To refresh the salad before serving, give it a good stir; if it seems dry, add a splash of vinegar or oil.
Nutrition & Diet Analysis (per serving)
Each serving of Bean Salad(From 1975 Edition) contains roughly 739 calories, with 28g protein, 103g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (113% of the Daily Value), vitamin C (71% of the Daily Value), and protein (56% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 479mg per serving (21% 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 beans, but you'll need to cook them until tender before adding them to the salad. Make sure to cool them down before mixing with the dressing and other ingredients.
Is this recipe suitable for vegans?
Absolutely! This Bean Salad is naturally vegan, as it contains no animal products. Just make sure to check the ingredients in your salad oil and vinegar to ensure they're vegan-friendly.
How long should I marinate the salad?
For the best flavor, let the salad marinate in the refrigerator for at least 24 hours. This allows the beans to fully absorb the dressing and enhances the overall taste of the dish.
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).