Beans Salad
A vibrant and crunchy bean salad featuring fresh green and yellow beans, kidney beans, and a tangy vinaigrette, perfect for summer gatherings or light lunches.
Ingredients
Instructions
- Cook green beans until tender or heat canned green beans, then drain and let cool.
- In a large bowl, combine cooled green beans, yellow wax beans, kidney beans, chopped green pepper, and chopped onion.
- In a jar with a tight-fitting lid, combine vinegar, sugar, salad oil, garlic, Worcestershire sauce, salt, and pepper.
- Shake the jar well to mix the dressing; discard the garlic clove.
- Pour the dressing over the bean mixture and toss until well coated.
- Refrigerate for 2 to 3 hours before serving.
Tips & Substitutions
For a flavor boost, consider adding fresh herbs like parsley or dill to the salad. If you're short on time, you can use canned green beans instead of fresh ones; just ensure they're well-drained. For a healthier twist, substitute the salad oil with avocado oil or omit the sugar and use honey or maple syrup instead. This salad is versatile, so feel free to add other vegetables you enjoy, like cherry tomatoes or cucumbers.
Serving Suggestions
This bean salad is perfect for picnics, potlucks, or as a side dish for grilled meats. It pairs beautifully with Hearty Vegetable And Bean Soup or can be enjoyed as a light lunch on its own. Consider serving it alongside crusty bread or a fresh green salad for a complete meal. A sprinkle of feta cheese on top can add a delightful creaminess.
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 more delicious the next day. If you prefer to serve it warm, gently reheat the salad in a skillet over low heat, stirring occasionally to warm it through without overcooking the beans.
Nutrition & Diet Analysis (per serving)
Each serving of Beans Salad contains roughly 772 calories, with 8g protein, 107g carbohydrates, and 32g fat. It is an excellent source of vitamin C (83% of the Daily Value), dietary fiber (35% of the Daily Value), and iron (26% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 645mg per serving (28% 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 make this salad ahead of time?
Yes, this salad can be made a day in advance. Just prepare it as directed, and refrigerate it for a few hours or overnight. The flavors will develop beautifully, making it an excellent option for meal prep or gatherings.
What can I substitute for the kidney beans?
You can easily substitute kidney beans with black beans or chickpeas if preferred. Both alternatives will add a different flavor profile while still maintaining the salad's protein content and texture.
Is this salad vegan-friendly?
Yes, this bean salad is vegan as it contains no animal products. The ingredients are all plant-based, making it suitable for anyone following a vegan diet. Just ensure that the Worcestershire sauce you use is vegan, as some brands may contain anchovies.
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).