Best Bean Salad

VeganVegetarian
Prep: 15 min Cook: 5 min Serves: 8 Cuisine: American

A vibrant, crunchy bean salad with a tangy vinegar dressing, perfect for picnics, potlucks, or as a refreshing side dish for summer gatherings.

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Ingredients

  • 1 (No. 2) can green beans ⓘ
  • 1 (No. 2) can wax beans
  • 1 (No. 2) can kidney beans ⓘ
  • 1 (No. 2) can green lima beans ⓘ
  • 1 (No. 2) can chickpeas ⓘ
  • 1 bunch green onions, chopped ⓘ
  • 1 ribs celery, chopped ⓘ
  • 2 c. granulated sugar ⓘ
  • 2 c. cider vinegar
  • 1/2 c. water ⓘ

Instructions

  1. Bring sugar, water, and vinegar to a boil.
  2. Simmer for 5 minutes.
  3. Drain all canned vegetables.
  4. Place all vegetables in a large covered bowl and pour the dressing over it.
  5. Refrigerate overnight.
  6. Serve chilled. Keeps for 2 or 3 weeks.

Nutrition & Diet Analysis (per serving)

143 kcal 7% DV
Protein Fat Carbs

Macronutrients

Protein 7.8g 16% DV
Total Fat 0.5g 1% DV
Carbs 27.6g 10% DV
Fiber 9.9g 35% DV
Sugar 3g 6% DV

Electrolytes

Sodium 108.8mg 5% DV
Potassium 640.5mg 14% DV

Vitamins & Minerals

Vitamin A 310.5mcg 35% DV
Vitamin C 18.3mg 20% DV
Calcium 85mg 7% DV
Iron 3.1mg 17% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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).

Explore Ingredients

kidney beans sugar green lima beans green onion water celery green beans cider vinegar

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