Nancy Sherman'S Mother-In-Law Bean Salad(Sweet And Sour)
A vibrant sweet and sour bean salad featuring a colorful mix of canned beans, crunchy vegetables, and a tangy vinegar-based dressing, perfect for potlucks and picnics.
Ingredients
- 1 can cut green beans ⓘ
- 1 can cut Italian green beans ⓘ
- 1 can cut yellow or wax beans ⓘ
- 1 can garbanzo beans ⓘ
- 1 can dark kidney beans ⓘ
- 1 can light kidney beans ⓘ
- 1 cup chopped or sliced green pepper ⓘ
- 1 cup sliced celery ⓘ
- 1 cup sliced red onion ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon pepper
- 1 1/2 cups sugar ⓘ
- 1 1/2 cups cider vinegar ⓘ
Instructions
- Drain all beans, placing kidney and garbanzo beans in a large container, and rinse the other beans with their liquid.
- Add the kidney beans, garbanzo beans, green pepper, celery, and red onion to the container.
- In a blender, combine sugar, cider vinegar, and oil.
- Blend on high for at least 2 minutes, or until the mixture no longer separates when turned off.
- Pour the oil and vinegar mixture over the beans and vegetables.
- Gently stir the salad to combine.
- Refrigerate overnight or at least 8 hours, stirring occasionally before serving.
Tips & Substitutions
For a twist, consider adding diced tomatoes or cucumber to enhance freshness. If you prefer a less sweet salad, reduce the sugar by half and balance with additional vinegar. You can substitute any of the beans with your favorites; black beans or pinto beans work well too. For added flavor, toss in some fresh herbs like parsley or basil.
Serving Suggestions
This bean salad makes a delightful side dish at summer barbecues or potlucks, pairing beautifully with Cindy'S Little Smokies and grilled meats. Serve it chilled for the best flavor, and consider garnishing with fresh herbs or additional sliced onions. It can also be enjoyed as a filling lunch on its own or over a bed of greens.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time, making it even tastier. To enjoy it warm, simply reheat in a microwave-safe dish for a couple of minutes, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Nancy Sherman'S Mother-In-Law Bean Salad(Sweet And Sour) contains roughly 1931 calories, with 63g protein, 194g carbohydrates, and 105g fat. It is an excellent source of dietary fiber (250% of the Daily Value), vitamin C (140% of the Daily Value), and protein (126% of the Daily Value). Note that it is relatively high in sodium, at 2542mg per serving (111% 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 use fresh beans, but they will require cooking. Blanch fresh green beans and soak dried beans overnight, cooking them until tender. Adjust the cooking time based on the type of beans you use to ensure they are al dente before mixing them into the salad.
Is this salad suitable for vegan diets?
Absolutely! This recipe is entirely plant-based, making it a great option for vegan diets. Just ensure that the sugar you use is vegan-friendly, as some sugars are processed with bone char.
How can I make this salad spicier?
To add some heat, consider mixing in diced jalapeños or a dash of hot sauce into the dressing. Alternatively, sprinkle some red pepper flakes over the top before serving for a flavorful kick without overpowering the sweetness.
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).