Easy Mixed Bean Salad is the perfect side dish for almost any meal, picnic or cookout. This simple dish is packed with flavor and protein!
Easy Mixed Bean Salad
Summer is possibly the time of year where people are looking for easy side dishes the most. After all, noone wants to spend hours in a hot kitchen. Side dishes that are simple to make are most desirable in the summer. They’re even better when they are easily portable and can be served cold, like this Easy Mixed Bean Salad. This side dish is packed with protein and is gluten-free as made. (Of course you should always check your labels.) Here’s how to make it.
Equipment Needed
Ingredients
- ½ cup sugar
- ½ cup oil of choice (either canola or olive oil works well in this recipe)
- ⅔ cup white vinegar
- 1 tsp salt
- 1 tsp black pepper
- 1 medium yellow onion (approximately ¾ cup chopped)
- 2-3 celery stalks (approximately ¾ cup chopped)
- ½ large green pepper (approximately 1 cup chopped)
- 1 can chickpeas (540ml)
- 1x 19 oz can red kidney beans
- 1x 19 oz can cut green beans
- 1x 19 oz can cut wax (yellow) beans
- 1x 19 oz can mixed beans
Instructions
Place the oil, vinegar, sugar, salt and pepper into a small mixing bowl and combine to make the dressing.
Drain the chick peas, red kidney beans, green, wax and mixed beans into a strainer and rinse them off.
Pour the rinsed beans into a large bowl.
Thinly slice and dice the green pepper, celery and yellow onion, then add them to the large bowl of mixed beans.
Pour the dressing into the large bowl over the salad ingredients and toss.
Cover the bowl and place it into the fridge overnight, stirring the contents occasionally.
Before you serve the bean salad, use a slotted spoon to drain off excess dressing.
Serve and enjoy!
Questions
How should I store leftover mixed bean salad?
Leftover mixed bean salad can be stored in the fridge for about 3 days. Since this dish is best served cold, you can store it in aa glass container, plastic container or even a ziploc bag.
What if I don’t have all of the beans listed in the recipe?
You can use almost any canned bean in this recipe, just be sure the can of beans you use is the same size.
Easy Mixed Bean Salad
Ingredients
- ½ cup sugar
- ½ cup oil of choice (either canola or olive oil works well in this recipe)
- ⅔ cup white vinegar
- 1 tsp salt
- 1 tsp black pepper
- 1 medium yellow onion (approximately ¾ cup chopped)
- 2-3 celery stalks (approximately ¾ cup chopped)
- ½ large green pepper (approximately 1 cup chopped)
- 1 can chickpeas (540ml)
- 1x 19 oz can red kidney beans
- 1x 19 oz can cut green beans
- 1x 19 oz can cut wax (yellow) beans
- 1x 19 oz can mixed beans
Instructions
Place the oil, vinegar, sugar, salt and pepper into a small mixing bowl and combine to make the dressing.
Drain the chick peas, red kidney beans, green, wax and mixed beans into a strainer and rinse them off.
Pour the rinsed beans into a large bowl.
Thinly slice and dice the green pepper, celery and yellow onion, then add them to the large bowl of mixed beans.
Pour the dressing into the large bowl over the salad ingredients and toss.
Cover the bowl and place it into the fridge overnight, stirring the contents occasionally.
Before you serve the bean salad, use a slotted spoon to drain off excess dressing.
Serve and enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 423Total Fat: 16gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 562mgCarbohydrates: 57gFiber: 13gSugar: 19gProtein: 15g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. Your serving size and ingredients may differ.