The Really Great Bean Salad
A vibrant, flavorful bean salad combining a variety of canned and cooked beans with fresh vegetables, dressed in a tangy vinegar and oil dressing. Perfect for picnics and potlucks.
Ingredients
- 1 lb. can cut green beans ⓘ
- 1 lb. can cut wax beans
- 1 lb. or larger can kidney beans ⓘ
- 1 pkg. frozen lima beans, cooked ⓘ
- 1 lb. can garbanzos ⓘ
- 1 red onion, chopped or thinly sliced ⓘ
- 1 green pepper, chopped ⓘ
- 1 cup chopped celery ⓘ
- 3/4 cup sugar ⓘ
- 3/4 cup red wine vinegar ⓘ
- 3/4 cup salad oil ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon pepper ⓘ
Instructions
- Drain all vegetables and combine in a large bowl.
- Mix sugar with vinegar; add oil and seasonings, then pour over the vegetables.
- Stir well and refrigerate overnight to marinate.
- Stir several times during marination.
- Drain before serving.
Tips & Substitutions
For a fresher taste, you can substitute fresh green and wax beans for the canned versions, ensuring they are blanched before adding. If you prefer a lower-sugar option, reduce the sugar to 1/2 cup or use a sugar substitute. Adding some diced jalapeños can give a nice kick. For an extra flavor boost, consider incorporating fresh herbs like parsley or dill.
Serving Suggestions
Serve this bean salad chilled as a side dish at barbecues or picnics. It pairs beautifully with grilled meats or can be enjoyed on its own as a light lunch. For a complete meal, serve alongside a slice of cornbread or as a filling topping for a fresh green salad. It’s also a great addition to any potluck.
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 you plan to serve it later, drain any excess liquid before serving to maintain the texture. Avoid freezing, as the beans may become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of The Really Great Bean Salad contains roughly 232 calories, with 11g protein, 34g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (46% of the Daily Value), vitamin C (44% of the Daily Value), and protein (22% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 13g 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?
Yes, you can use dried beans, but they'll need to be cooked and cooled before adding them to the salad. Soak them overnight, then boil until tender. This can take a few hours, so plan accordingly.
Is this salad vegan-friendly?
Absolutely! All the ingredients in this bean salad are plant-based, making it a perfect option for those following vegan recipes. Enjoy it as a nutritious addition to your meals.
How long should I let it marinate?
Marinating overnight is ideal, as it allows the flavors to blend beautifully. However, if you're short on time, even a few hours will help enhance the taste. Just be sure to stir occasionally to distribute the dressing.
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).