Pea-Bean Salad
A vibrant, tangy pea-bean salad featuring crunchy vegetables and pimento, perfect for picnics, potlucks, or as a refreshing side dish for summer meals.
Ingredients
Instructions
- Drain the canned peas and string beans.
- Combine peas, string beans, chopped bell pepper, chopped onion, chopped celery, and pimento in a large bowl.
- In a separate small bowl, whisk together vinegar, sugar, salt, celery seed, and white mustard seed until sugar and salt are dissolved.
- Pour the dressing over the vegetable mixture and toss to coat evenly.
- Cover and chill in the refrigerator overnight.
- Before serving, drain any excess liquid if necessary and serve cold.
Tips & Substitutions
For a vibrant twist, consider adding diced cucumbers or cherry tomatoes to the salad. If you prefer a little heat, a pinch of red pepper flakes can elevate the flavor. You can substitute apple cider vinegar for the white vinegar for a milder taste. This recipe is versatile, so feel free to adjust the sweetness by varying the sugar amount based on your preference.
Serving Suggestions
Serve this refreshing Pea-Bean Salad as a light lunch or alongside grilled meats for a complete meal. It pairs beautifully with Cinnamon-Sugar Tortillas for a sweet finish. Consider adding a dollop of Greek yogurt on top for creaminess, or enjoy it as a filling in wrap sandwiches for a quick and healthy option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day. If the salad appears too watery when serving, simply drain the excess liquid before plating. Avoid reheating as this dish is best served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Pea-Bean Salad contains roughly 986 calories, with 3g protein, 22g carbohydrates, and 101g fat. It is an excellent source of vitamin A (41% of the Daily Value) and vitamin C (40% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1771mg per serving (77% 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 vegetables instead of canned for this salad?
Yes, you can use fresh peas and green beans for a crunchier texture. Simply blanch the fresh vegetables in boiling water for a couple of minutes, then cool them in ice water before adding them to the salad. This will enhance the freshness of the salad and provide a delightful contrast to the other ingredients.
Is this salad suitable for a vegan diet?
Absolutely! This Pea-Bean Salad is naturally vegan, as it contains no animal products. It's a perfect dish for those following vegan recipes, providing a good source of protein and fiber. Feel free to customize the ingredients to your liking while keeping it plant-based.
How can I make this salad ahead of time?
This salad is ideal for making ahead of time. Prepare it a day in advance and let it chill in the refrigerator overnight to enhance the flavors. Just remember to drain any excess liquid before serving to ensure a perfect texture. It’s great for potlucks or meal prep!
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).