Mixed Bean Salad
A vibrant and tangy mixed bean salad combining crisp vegetables and zesty vinegar, perfect as a side dish or picnic option for gatherings and casual meals.
Ingredients
Instructions
- Drain all the canned beans.
- Mix the drained beans with chopped red bell pepper, chopped onion, and chopped celery in a large bowl.
- In a separate bowl, combine sugar, salad oil, vinegar, and pepper to make the dressing.
- Pour the dressing over the bean mixture and stir well to coat evenly.
- Let the salad stand in the refrigerator for 24 hours to develop flavor.
- Serve or pack into jars for storage; it will keep for up to 3 weeks.
Tips & Substitutions
For a lighter version, consider using a homemade vinaigrette with less sugar and oil. You can substitute any of the beans with black beans or pinto beans for variety. Fresh herbs like parsley or cilantro can enhance the flavor. If you prefer a bit of heat, add diced jalapeños. This salad is versatile, so feel free to adjust the vegetable quantities to your taste.
Serving Suggestions
This Mixed Bean Salad is perfect as a side dish for summer barbecues or picnics. It pairs beautifully with Glazed Carrots And Onions or as part of a potluck spread. Serve it chilled, and consider adding some avocado or feta cheese on top for an extra layer of flavor. It also makes for a hearty lunch option when served with whole grain bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator. The flavors will continue to meld, making it even tastier after a day or two. It can last up to three weeks. If you want to serve it later, give it a good stir before serving, as the dressing may settle.
Nutrition & Diet Analysis (per serving)
Each serving of Mixed Bean Salad contains roughly 1188 calories, with 19g protein, 103g carbohydrates, and 81g fat. It is an excellent source of vitamin C (142% of the Daily Value), dietary fiber (79% of the Daily Value), and vitamin A (55% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1355mg per serving (59% 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 use dried beans instead of canned beans?
Yes, you can use dried beans, but they will require soaking and cooking beforehand. For convenience, canned beans work well and save time. If using dried beans, make sure they are fully cooked and cooled before adding them to the salad.
How can I make this recipe gluten-free?
This recipe is naturally gluten-free as it contains no gluten-containing ingredients. Just ensure that any additional dressings or condiments you use are also labeled gluten-free to maintain the integrity of the dish.
What other vegetables can I add to this salad?
You can get creative with your vegetable additions! Try incorporating diced cucumbers, shredded carrots, or even corn for sweetness. Bell peppers in various colors can add visual appeal, and fresh herbs like dill or basil can elevate the flavor profile.
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).