Garden Bean Salad
A vibrant, crunchy bean salad bursting with fresh flavors and a tangy vinegar dressing. Perfect for picnics, potlucks, or healthy side dishes, it combines an array of colorful beans and crisp vegetables, offering a satisfying and nutritious option for any gathering or family meal.
Ingredients
- 16 oz. can cut green beans, drained ⓘ
- 16 oz. can lima beans, drained
- 16 oz. can kidney beans, drained ⓘ
- 16 oz. can wax beans, drained ⓘ
- 16 oz. can garbanzo beans, drained ⓘ
- 1 green pepper, chopped
- 3 stalks celery, chopped ⓘ
- 1 bunch green onions, chopped
- 2 oz. jar sliced pimientos, drained ⓘ
- 2 c. vinegar ⓘ
- 2 c. sugar ⓘ
- 1/2 c. water ⓘ
- 1 tsp. salt ⓘ
Instructions
- In a large bowl, mix the drained green beans, lima beans, kidney beans, wax beans, garbanzo beans, chopped green pepper, chopped celery, chopped green onions, and drained sliced pimientos.
- In a saucepan, combine the vinegar, sugar, water, and salt; bring to a boil and cook for 5 minutes.
- Immediately pour the hot vinegar mixture over the vegetables and beans in the bowl.
- Stir gently to combine, then cover and refrigerate overnight before serving.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs like parsley or basil into the salad. You can also substitute any of the beans with your favorites, such as black beans or navy beans, for a twist. If you prefer a sweeter dressing, increase the sugar in the vinegar mixture. This salad is quite versatile and can adapt to different tastes and dietary needs, including vegan recipes.
Serving Suggestions
This Garden Bean Salad is perfect as a side dish for barbecues or picnics and pairs beautifully with Glaze For Ham. For a complete meal, serve it alongside grilled chicken or fish. It also makes a great filling for wraps or can be used as a topping for greens. For a refreshing drink, consider serving it with Berry Red Punch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld, making it even tastier the next day. To serve, there's no need to reheat; simply enjoy it cold or at room temperature. If you find the salad too tangy after a few days, you can add a bit more sugar to balance the acidity.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Bean Salad contains roughly 399 calories, with 20g protein, 78g carbohydrates, and 1g fat. It is an excellent source of dietary fiber (83% of the Daily Value), vitamin C (59% of the Daily Value), and iron (43% of the Daily Value), and a good source of calcium. At about 399 calories per serving, it is a lighter, protein-rich choice.
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 fresh beans instead of canned?
Yes, you can use fresh beans, but they will require cooking beforehand. Blanch the fresh beans for a few minutes until tender, then cool them in ice water before adding to the salad. This will maintain their vibrant color and crunch. Just ensure they are well-drained before mixing.
How long can I keep the salad in the fridge?
The salad can be stored in the fridge for up to 5 days. The flavors improve as it sits, so it's ideal to make it a day in advance. However, ensure it is kept in an airtight container to maintain freshness and prevent it from absorbing any odors from the fridge.
Can I add other vegetables to this salad?
Absolutely! Feel free to add other vegetables like diced cucumbers, cherry tomatoes, or shredded carrots for additional crunch and flavor. Just remember to adjust the dressing quantity if you're adding a lot of extra vegetables to maintain the balance of flavors.
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).