There is something timeless about a vibrant bean salad waiting in the refrigerator for a backyard barbecue or a simple weeknight dinner. This version combines the convenience of pantry staples with the crisp texture of fresh peppers and onions, all tossed in a bright, tangy dressing. It is a refreshing, colorful side dish that actually tastes better as it sits, making it an ideal make-ahead option for busy hosts.
Recipe Details
- Yields: 8
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
Ingredients
- 1/3 cup Salad Oil (olive oil, canola, or sunflower)
- 1/2 cup Cider Vinegar
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Sugar
- 1/2 tsp Celery Seed
- 1 can Cut Green Beans
- 1 can Cut Waxed Beans
- 1 can Red Kidney Beans
- 1 Carrot, thinly sliced
- 1 small Onion, chopped
- 1 Bell Pepper
Instructions
- Begin by creating the marinade. In a large salad bowl, combine the oil, cider vinegar, salt, pepper, sugar, and celery seed, whisking the mixture until the ingredients are thoroughly blended.
- Prepare the canned components by emptying the green beans, waxed beans, and kidney beans into a colander. Rinse them well under cold running water and let them drain.
- Finely chop the onion and bell pepper, and slice the carrot into thin rounds. Add the fresh vegetables and the rinsed beans to the bowl with the dressing, folding them in gently so they are completely coated.
- Transfer the salad to the refrigerator to chill for at least sixty minutes before you plan to eat. Giving the salad an occasional stir while it rests will help the flavors develop evenly.
Tips for Success
The secret to a great marinated salad is patience; letting the vegetables soak in the dressing for at least an hour allows the cider vinegar and celery seed to permeate the beans. For the best presentation, ensure your fresh vegetables are chopped into uniform, bite-sized pieces to match the size of the beans.
Whether you are heading to a potluck or just looking for a healthy addition to your lunch routine, this simple salad is sure to be a hit.
