Old-Fashioned Bean Salad Recipe
Introduction
Old-Fashioned Bean Salad is a simple, tangy side dish that brings a burst of flavor to any meal. This classic salad combines mixed beans with a sweet and tangy dressing, making it a perfect accompaniment for barbecues and picnics.
Ingredients
- 2 cups mixed beans (canned or cooked, drained and rinsed)
- 1 small onion, finely chopped
- 1/4 cup vinegar (white or apple cider)
- 2 tablespoons sugar
Instructions
- Step 1: In a large bowl, combine the mixed beans and finely chopped onion.
- Step 2: In a small bowl, whisk together the vinegar and sugar until the sugar dissolves.
- Step 3: Pour the vinegar dressing over the beans and onion, then toss gently to coat everything evenly.
- Step 4: Cover the salad and chill it in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Tips & Variations
- For extra crunch, add diced celery or bell pepper to the salad.
- If you prefer a milder onion flavor, soak the chopped onion in cold water for 10 minutes before draining and adding to the salad.
- Use a mix of your favorite beans like kidney, chickpeas, and green beans for variety in texture and color.
Storage
Store the bean salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It is best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried beans instead of canned?
Yes, just be sure to soak and cook them thoroughly before using in the salad. This will avoid any bitterness and ensure they are tender.
How long should I chill the salad?
Chilling for at least 1 hour is recommended to let the flavors develop, but it can be refrigerated for up to overnight for a more intense taste.
PrintOld-Fashioned Bean Salad Recipe
A classic Old-Fashioned Bean Salad featuring a medley of mixed beans tossed with crisp onions and a tangy, slightly sweet vinegar dressing. This refreshing salad is perfect as a side dish for barbecues, picnics, or as a light, nutritious snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming pre-cooked beans; cooking beans approx. 1 hour if from dry)
- Total Time: 2 hours 10 minutes (includes chilling time)
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 2 cups mixed beans (such as kidney beans, chickpeas, green beans, and wax beans), cooked and cooled
- 1 medium onion, finely chopped
Dressing
- 1/2 cup white vinegar
- 2 tablespoons granulated sugar
Instructions
- Prepare the Beans: Ensure the mixed beans are cooked until tender, then drained and cooled to room temperature.
- Chop the Onion: Finely chop one medium onion to add a fresh, sharp bite to the salad.
- Mix Ingredients: In a large bowl, combine the mixed beans and chopped onion.
- Make the Dressing: In a small bowl, whisk together the white vinegar and sugar until the sugar is completely dissolved.
- Toss the Salad: Pour the vinegar and sugar dressing over the beans and onions mixture and toss everything together until evenly coated.
- Chill: Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill properly before serving.
Notes
- For best flavor, let the salad chill overnight.
- Use canned beans to save time, but rinse and drain them thoroughly.
- Optionally, add chopped celery or bell peppers for extra crunch.
- Adjust sugar and vinegar to taste for desired sweetness and tanginess.
Keywords: bean salad, old-fashioned bean salad, mixed beans, vinegar salad, summer salad, picnic salad, easy side dish
