Dutch Bean Salad
A vibrant and flavorful bean salad featuring a mix of canned beans, green peppers, and onions, dressed with a tangy sugar-vinegar mixture—perfect for picnics and potlucks.
Ingredients
Instructions
- Drain the cans of chickpeas, kidney beans, green beans, and yellow beans of their juices.
- Place the drained beans in a large bowl and mix.
- Slice green pepper and onion thinly.
- Add the sliced green pepper and onion to the bean mixture.
- In a small pot, combine oil, apple cider vinegar, sugar, salt, and pepper.
- Heat the mixture over low heat until the sugar melts, then remove from heat.
- Allow the dressing to cool completely.
- Pour the cooled dressing over the bean mixture.
- Mix thoroughly to coat all ingredients evenly.
- Chill in the refrigerator for approximately 15 to 20 minutes before serving.
Tips & Substitutions
For a vibrant twist, consider adding diced tomatoes or shredded carrots to your salad. You can substitute any canned beans with your favorite varieties, such as black beans or pinto beans. If you prefer a tangier dressing, increase the apple cider vinegar slightly. This recipe can easily be made vegan by ensuring all ingredients are plant-based.
Serving Suggestions
This Dutch Bean Salad is perfect as a light lunch or a side dish at barbecues and potlucks. It pairs beautifully with Oven-Fried Potatoes(French Fries) or grilled vegetables. Serve it chilled or at room temperature for the best flavor. Garnish with fresh herbs like parsley for an extra pop of color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, enhancing the salad's taste. To serve leftovers, simply give the salad a good stir, and if needed, add a splash of oil or vinegar to refresh the dressing.
Nutrition & Diet Analysis (per serving)
Each serving of Dutch Bean Salad contains roughly 926 calories, with 19g protein, 64g carbohydrates, and 69g fat. It is an excellent source of vitamin C (93% of the Daily Value), dietary fiber (80% of the Daily Value), and protein (38% of the Daily Value), and a good source of calcium. It also contributes 22g of dietary fiber toward your daily target.
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 dried beans instead of canned?
Yes, you can use dried beans, but you'll need to soak and cook them first. For this recipe, cook the beans until tender, then proceed with the rest of the salad ingredients. Canned beans save time and add convenience, making this dish quick to prepare.
How can I make this salad more filling?
To make this salad more filling, consider adding cooked quinoa or diced avocado. Both ingredients will add creaminess and texture, making it a more substantial meal. You can also serve it alongside whole grain bread for a hearty lunch.
Is this salad suitable for meal prep?
Absolutely! This Dutch Bean Salad is ideal for meal prep as it stores well and tastes even better the next day. Just be sure to keep the dressing separate until you're ready to serve to maintain the crispness of the vegetables.
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).