California Frijole Salad
A vibrant and hearty bean salad featuring a mix of kidney, wax, and garbanzo beans, complemented by fresh vegetables and a tangy vinaigrette, perfect for casual gatherings.
Ingredients
- 4 (1 lb.) cans kidney beans ⓘ
- 2 (1 lb.) cans cut wax beans ⓘ
- 2 (15 oz.) jars marinated garbanzo beans ⓘ
- 1 large red onion, thinly sliced ⓘ
- 3 avocados, peeled and sliced ⓘ
- 1 cup sugar ⓘ
- 1 1/3 cups red wine vinegar ⓘ
- 2/3 cup salad oil ⓘ
- 2 Tbsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 1/2 tsp. crushed dried basil leaves ⓘ
Instructions
- Combine sugar, vinegar, oil, and salt in a bowl to make the dressing.
- Combine all beans in a large bowl.
- Add the sliced red onion and sliced avocados to the beans.
- Pour the dressing over the bean mixture and toss well to coat.
- Cover the salad and chill for several hours.
- Toss the salad again before serving and drain any excess liquid.
Tips & Substitutions
For added flavor, consider substituting the kidney beans with black beans for a different texture. If you're looking to reduce sugar, you can use a sugar substitute or reduce the quantity to taste. Fresh herbs like cilantro can also enhance the salad. Remember to taste and adjust the seasoning to your preference, especially if using canned ingredients.
Serving Suggestions
This salad is perfect as a side dish for barbecues or picnics, pairing beautifully with Savory Lamb Chops or Roger'S Heartburn City Chili. For a complete meal, serve it alongside grilled chicken or fish. Garnish with fresh herbs for an extra touch of freshness before serving.
Storage & Reheating
Store any leftover California Frijole Salad in an airtight container in the refrigerator for up to 3 days. To keep the avocados from browning, add a bit of lemon juice before storing. This salad is best enjoyed cold, so there's no need to reheat; simply serve chilled.
Nutrition & Diet Analysis (per serving)
Each serving of California Frijole Salad contains roughly 1197 calories, with 61g protein, 176g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (235% of the Daily Value), protein (122% of the Daily Value), and iron (122% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 567mg per serving (25% 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. The flavors improve as it chills. Just be sure to add the avocados right before serving to keep them fresh and green.
What type of beans can I substitute?
You can substitute kidney beans with black beans or pinto beans if desired. For a different flavor, try adding chickpeas or even cooked lentils for a protein boost.
Is this salad suitable for a vegan diet?
Absolutely! This California Frijole Salad is naturally vegan, making it a great choice for those following vegan recipes. Just ensure any store-bought dressings or ingredients used are also vegan-friendly.
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).