Red And White Bean Salad
A vibrant, hearty bean salad combining white navy and red kidney beans with crunchy vegetables, dressed in tangy vinegar and oil, perfect for picnics and casual gatherings.
Ingredients
Instructions
- Chop the onions and celery finely.
- In a large bowl, combine the drained white navy beans and red kidney beans.
- Add the chopped onions and celery to the beans.
- In a separate small bowl, whisk together the vegetable oil, vinegar, dry mustard, garlic salt, black pepper, and mayonnaise (if using).
- Pour the dressing over the bean mixture and toss well to combine.
- Let the salad set in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs like parsley or cilantro into the salad. If you prefer a creamier texture, you can increase the mayonnaise or substitute with Greek yogurt for a healthier twist. For a tangy kick, try adding a teaspoon of Dijon mustard to the dressing. You can also swap in other beans such as black beans or pinto beans for variety.
Serving Suggestions
Serve this Red And White Bean Salad chilled as a refreshing side dish at barbecues or potlucks. It pairs wonderfully with grilled meats, especially beef short ribs with onions and prunes. You can also enjoy it as a light lunch on its own or as a topping for greens. Consider adding slices of crusty bread for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. If the salad becomes too thick, you can add a splash of vinegar or olive oil to loosen it up. Avoid freezing, as the texture of the beans will change.
Nutrition & Diet Analysis (per serving)
Each serving of Red And White Bean Salad contains roughly 784 calories, with 24g protein, 168g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (189% of the Daily Value), iron (120% of the Daily Value), and calcium (74% of the Daily Value). It also contributes 53g 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 dried beans instead of canned for this salad?
Yes, you can use dried beans, but you'll need to cook them first. Soak the beans overnight and then boil until tender. This may enhance the flavor and texture of your salad, but it does require additional preparation time compared to using canned beans.
Is this salad suitable for vegans?
Yes, this salad can easily be made vegan by omitting the mayonnaise or replacing it with a vegan alternative. You can also increase the vegetable oil for a lighter dressing. This makes it a great option for those following a vegan diet while still being flavorful and satisfying.
How long does this salad last in the fridge?
The Red And White Bean Salad can last in the refrigerator for up to 3 days when stored properly in an airtight container. However, for the best taste and texture, it's recommended to consume it within the first couple of days after making it.
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).