Sweet And Sour Bean Salad
A vibrant and tangy bean salad featuring a sweet and sour dressing, perfect for picnics, barbecues, or as a refreshing side dish. The combination of kidney, green, and wax beans with a flavorful vinaigrette makes it a versatile and crowd-pleasing addition to any meal.
Ingredients
Instructions
- Drain the beans; chop the green pepper; dice the small onion.
- Combine vinegar, salad oil, salt, pepper, and sugar in a saucepan and bring to a boil.
- Mix drained beans, chopped green pepper, and diced onion in a large bowl.
- Pour the hot dressing over the bean mixture.
- Let the mixture stand overnight in the refrigerator before serving.
Tips & Substitutions
For a tangier flavor, consider adding a splash of lemon juice or a teaspoon of mustard to the dressing. If you want to reduce the sugar, you can substitute half of it with honey or agave syrup. To enhance the crunch, try adding diced celery or shredded carrots. This salad is also versatile; feel free to use other canned beans like black beans or chickpeas.
Serving Suggestions
Serve this Sweet and Sour Bean Salad as a refreshing side dish at barbecues or picnics. It pairs beautifully with grilled meats or can be enjoyed as a light lunch on its own. For a complete meal, consider serving it alongside a slice of Barbara Bruu'S Sourdough Bread And Starter or a bowl of soup.
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. To serve, give it a good stir before enjoying. If you prefer it at room temperature, let it sit out for about 30 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet And Sour Bean Salad contains roughly 276 calories, with 8g protein, 29g carbohydrates, and 15g fat. It is an excellent source of vitamin C (45% of the Daily Value) and dietary fiber (32% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1354mg 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 fresh beans instead of canned?
Yes, you can use fresh beans, but they will need to be cooked and cooled before adding to the salad. Canned beans are more convenient and save time, but fresh beans can offer a firmer texture and flavor.
Is this salad suitable for vegan diets?
Absolutely! This Sweet and Sour Bean Salad is naturally vegan, as it contains no animal products. It's a great option for those following a plant-based diet and can be enjoyed by everyone.
How long should I let the salad sit before serving?
For the best flavor, let the salad sit overnight in the refrigerator. This allows the beans to absorb the dressing and the flavors to meld together, resulting in a more delicious dish.
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).