Bean Salad

This classic Bean Salad recipe is even more delicious with fresh string beans, but you can keep it exactly as it was meant to be and use canned. Whatever you do, just make it. The longer it sits, the better it gets.

Course Salad

Cuisine American

Prep Time 5

Cook Time 5

Chilling time 4

Total Time 10

Servings servings (1 cup each)

Calories 204kcal

Author Meggan Hill

Ingredients

1 cup red wine vinegar
¾ cup granulated sugar (see note 1)
½ cup olive oil
2 cloves garlic minced
Salt and freshly ground black pepper
1 (15 ounce) can cut green beans drained, (see note 2)
1 (15 ounce) can cut yellow wax beans drained (see note 2)
1 (15 ounce) can kidney beans drained and rinsed (see note 3)
½ cup red onion chopped (see note 4)
¼ cup fresh parsley minced

US Customary - Metric

Instructions

In a small saucepan, combine vinegar, sugar, oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook over medium heat until sugar dissolves, about 3 minutes. Remove from heat and pour into a bowl with a cover that is large enough to hold the salad.
Stir in green beans, wax beans, kidney beans, red onion, and parsley and toss until evenly coated. Cover and refrigerate at least 4 hours or overnight to blend flavors.
Remove from refrigerator at least 30 minutes before serving and bring to room temperature.

Video

Notes

Sugar: The recipe is traditionally very sweet. But, you can adjust it to use less sugar or a different sweetener. If you're worried about the sweetness, start with 1 tablespoon and go from there.
Green and yellow wax beans: To substitute fresh beans, you'll need 1 pound fresh beans total, and you need to blanch the beans (and separately, if using more than one kind). Bring a large pot of salted water to boil, then add the beans and boil until bright green and tender crisp, about 3 to 5 minutes. Remove from the boiling water and immediately plunge them into the ice bath to stop the cooking. Drain well.
Kidney beans: Substitute your favorite beans (garbanzo beans, Cannellini beans, pinto beans) or even use more than 3 kinds. To substitute dried beans, you'll need 1/2 cup to 3/4 cup dried beans for every 15-ounce can listed.
Red onion: Or substitute yellow, white, or sweet onion.
Yield: This Bean Salad Recipe makes about 8 cups of salad, enough for 8 servings, 1 cup each.
Storage: Store leftover bean salad in an airtight container in the refrigerator for up to 4 days. The flavors will continue to delvop, so the salad tastes better the longer it sits.

Nutrition