Include in Print View:

Garden Bean Salad

Garden Bean Salad recipe image
This vibrant Garden Bean Salad is a refreshing twist on traditional bean dishes, blending five varieties of beans for a hearty, protein-packed meal. The mix of green, lima, kidney, wax, and garbanzo beans provides a delightful texture contrast, while fresh green peppers, celery, and pimientos add crunch and color. The secret lies in the hot vinegar dressing, which permeates the beans and vegetables, creating a bright, tangy flavor profile that balances the natural sweetness of the produce. Perfect served chilled, this salad is an excellent side for barbecues, potlucks, or light lunches. It improves as it sits, allowing the flavors to meld beautifully, making it a wonderful make-ahead dish for busy weeknights or weekend gatherings.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 347.5
Dietary: Gluten-free
Description
This vibrant Garden Bean Salad is a refreshing twist on traditional bean dishes, blending five varieties of beans for a hearty, protein-packed meal. The mix of green, lima, kidney, wax, and garbanzo beans provides a delightful texture contrast, while fresh green peppers, celery, and pimientos add crunch and color. The secret lies in the hot vinegar dressing, which permeates the beans and vegetables, creating a bright, tangy flavor profile that balances the natural sweetness of the produce. Perfect served chilled, this salad is an excellent side for barbecues, potlucks, or light lunches. It improves as it sits, allowing the flavors to meld beautifully, making it a wonderful make-ahead dish for busy weeknights or weekend gatherings.
Ingredients
  • 1 can Green beans; cut (16 oz can)
  • 2 can Lima beans; (17 oz ea)
  • 1 can Kidney beans; (16 oz)
  • 1 can Wax beans; (16 oz)
  • 1 can Garbanzo beans; (15 oz)
  • 1 lg Green pepper; chopped
  • 3 Celery Stalks; chopped
  • 2 ounce Green pimiento;
  • 1 bunch Green onion; sliced
  • 2 c Vinegar
  • 2 c Sugar
  • 1/2 c Water
  • 1 ts Salt
Directions
  1. 1
    Drain and rinse all cans of beans thoroughly.
  2. 2
    Place the drained beans into a large mixing bowl.
  3. 3
    Add the chopped green pepper, celery, pimiento, and sliced green onions to the bowl.
  4. 4
    Set the bean mixture aside while preparing the dressing.
  5. 5
    In a heavy saucepan, combine vinegar, sugar, water, and salt.
  6. 6
    Bring the liquid mixture to a boil over medium-high heat, stirring until the sugar dissolves.
  7. 7
    Boil the dressing for 5 minutes.
  8. 8
    Remove the saucepan from heat.
  9. 9
    Immediately pour the hot dressing over the bean and vegetable mixture.
  10. 10
    Stir gently to coat all ingredients evenly.
  11. 11
    Cover the bowl and refrigerate for several hours or overnight to chill and meld flavors.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 347.5kcal
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 45.0mg2%
Total Carbohydrate 61.7g21%
Dietary Fiber 19.4g78%
Sugars 13.0g
Protein 20.6g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bean salad, garden beans, vinegar dressing, cold salad, lima beans, kidney beans, wax beans, garbanzo beans, green pepper, celery, pimiento, potluck, vegan salad, make ahead, side dish, chilled salad, bean medley, vegetable salad, picnic food, healthy lunch
Read it online: https://www.chefs-mate.com/recipe/garden-bean-salad/