Jan'S Bean Salad
A vibrant bean salad featuring mixed vegetables, kidney beans, and a tangy sweet-vinegar dressing, perfect for potlucks, picnics, or light summer meals.
Ingredients
Instructions
- Put the mixture of sugar, vinegar, mustard, and flour into a saucepan and stir constantly.
- Cook until the mixture becomes clear and thick.
- Allow the cooked dressing to cool, then pour over the mixed vegetables and kidney beans, mixing well.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs like parsley or dill into the bean salad. If you prefer a tangier dressing, you can increase the vinegar or replace some of the sugar with honey. You can also substitute the kidney beans with black beans or chickpeas for a different texture and taste. This recipe is a great way to use up any leftover frozen mixed vegetables.
Serving Suggestions
This bean salad makes a refreshing side dish for grilled meats, especially with Baked Fried Chicken Batter. It pairs well with crusty bread or can be served as a light lunch on its own. Consider adding a sprinkle of feta cheese or avocado to enhance the dish. For a heartier option, serve it alongside Arkansas Fried Okra for a wholesome meal.
Storage & Reheating
Store any leftover Jan's Bean Salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld as it sits. To serve, you can enjoy it cold straight from the fridge or let it come to room temperature for a little while before serving. Avoid reheating as it is best served chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Jan'S Bean Salad contains roughly 546 calories, with 24g protein, 89g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (84% of the Daily Value), protein (47% of the Daily Value), and iron (47% of the Daily Value), and a good source of vitamin C and calcium. It also contributes 24g 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 fresh vegetables instead of frozen?
Yes, you can use fresh vegetables, but you'll need to blanch them first to soften their texture. Simply boil them for a few minutes and then cool them in ice water before mixing them in. This will help maintain their vibrant color and crunch.
How can I make this salad vegan?
This recipe is already vegan as it contains no animal products. Just ensure that your mustard does not contain any non-vegan ingredients, and you’ll have a delicious dish that fits vegan recipes perfectly.
What can I serve this salad with?
Jan's Bean Salad is versatile and pairs well with various dishes. It goes excellently with grilled meats, and you can serve it alongside a hearty main dish like BBQ ribs or even a light soup for a complete meal. It’s also great for potlucks!
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).