Cold Green Bean Salad
A refreshing cold green bean salad with sweet peas, pimentos, and a tangy vinegar dressing, perfect for summer gatherings or light, flavorful side dishes.
Ingredients
Instructions
- Drain the canned French-cut green beans and green peas.
- Add chopped pimento and chopped onion to the beans and peas.
- Mix salt, sugar, water, oil, and vinegar to create the dressing.
- Pour the dressing over the bean mixture and stir well.
- Refrigerate the salad overnight to allow flavors to meld.
- Before serving, pour off any excess liquid.
Tips & Substitutions
For added flavor, consider using fresh green beans instead of canned, though you'll need to blanch them first. You can substitute any type of vinegar for a different taste; apple cider vinegar works well for a milder flavor. If you prefer a sweeter salad, increase the sugar slightly, but be cautious not to overpower the other ingredients. This salad also pairs well with Tasty Fruit Salad for a refreshing summer meal.
Serving Suggestions
This Cold Green Bean Salad is perfect for picnics or barbecues. Serve it alongside grilled meats or burgers for a refreshing contrast. It also makes a great side for light dishes, like a quinoa salad or wraps. Consider pairing it with Unforgettable Coleslaw for a colorful and flavorful spread that will delight your guests.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to three days. The flavors will continue to meld, making it even tastier after a day. Avoid freezing as the texture of the vegetables may become mushy upon thawing. To serve, simply give it a good stir and check for seasoning before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Green Bean Salad contains roughly 1021 calories, with 3g protein, 23g carbohydrates, and 104g fat. It is an excellent source of vitamin C (55% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1852mg per serving (81% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh green beans instead of canned?
Yes, fresh green beans can be used! Just blanch them in boiling water for 2-3 minutes, then plunge into ice water to stop the cooking. Drain well before mixing with the other ingredients. This will give your salad a vibrant color and a crisp texture.
How can I make this salad vegan?
This recipe is naturally vegan as it does not contain any animal products. All the ingredients, including the dressing, are plant-based. Enjoy it as is, or add some chopped nuts for extra protein and crunch.
Can I prepare this salad in advance?
Absolutely! In fact, it's best to prepare this salad a day ahead of time, as it allows the flavors to meld together beautifully. Just be sure to store it in the refrigerator and check for seasoning before serving. You can also adjust the sweetness if needed.
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).