Mom'S Bean Salad(Very Good)
A vibrant, tangy bean medley bursting with sweetness from mango and crunch from onions, perfect for a light lunch or party side that satisfies both sweet‑and‑savory lovers.
Ingredients
Instructions
- Drain all beans.
- Mix the sugar, vinegar, oil, salt and pepper together well.
- Let rest for 24 hours before serving; overnight is better if you have the time.
- Keep refrigerated.
Tips & Substitutions
For a vibrant twist, consider adding diced bell peppers or using fresh herbs like cilantro or parsley. If you're looking for a lower-sugar alternative, honey or agave syrup can work well in place of sugar. This salad can also be made with fresh beans if you prefer; just ensure they are cooked and cooled before mixing.
Serving Suggestions
Serve this refreshing bean salad as a main dish or a side at barbecues and potlucks. It pairs beautifully with grilled meats or can be enjoyed alongside a hearty grain salad. For a complete meal, consider adding quinoa or brown rice. This dish is also perfect for meal prep, making it a great addition to your weekly lunch routine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, making it even tastier the next day. Avoid reheating; this salad is best enjoyed cold. If desired, you can serve it over greens for an easy lunch.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Bean Salad(Very Good) contains roughly 555 calories, with 9g protein, 81g carbohydrates, and 22g fat. It is an excellent source of vitamin C (51% of the Daily Value) and dietary fiber (38% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 964mg per serving (42% 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 fresh beans instead of canned?
Yes, you can absolutely use fresh long beans and kidney beans. Just ensure they are cooked until tender and cooled before mixing them into the salad. Fresh beans can add a crunchier texture and fresher flavor.
How do I make this salad vegan?
This recipe is already vegan-friendly as it contains no animal products. However, you can ensure the vinegar and any sweeteners used are vegan-certified. Feel free to experiment with different oils or add additional vegetables for variety.
Can I add other vegetables to this salad?
Definitely! This salad is versatile, and you can include ingredients like diced tomatoes, cucumbers, or even corn for added sweetness and crunch. Just ensure that any added veggies complement the existing 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).