Shawn’S Bean Salad

This classic Shawn's Bean Salad is a refreshing, no-cook side dish that marries crisp green beans, hearty kidney beans, and crunchy celery with a zesty vinaigrette. The dressing, made from vinegar, sugar, and oil, penetrates the beans over time, creating a deep, complex flavor profile that improves with age. Its the perfect accompaniment to summer barbecues, picnics, or as a light lunch. Vegan-friendly and easy to prepare, this salad relies on simple pantry staples to deliver a bright, satisfying crunch in every bite.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 411.4

Dietary: Gluten-free

Description

This classic Shawn's Bean Salad is a refreshing, no-cook side dish that marries crisp green beans, hearty kidney beans, and crunchy celery with a zesty vinaigrette. The dressing, made from vinegar, sugar, and oil, penetrates the beans over time, creating a deep, complex flavor profile that improves with age. Its the perfect accompaniment to summer barbecues, picnics, or as a light lunch. Vegan-friendly and easy to prepare, this salad relies on simple pantry staples to deliver a bright, satisfying crunch in every bite.

Ingredients

1 can (14oz) green beans, drained
1 can (14oz) kidney beans, drained
1 cup Diced onion
1 cup Diced celery
1 small Can or jar of pimento, drained and chopped
1 can (15oz) chickpeas (garbanzo beans), drained
1 can (15oz) kernel corn, drained
2 large Carrots, diced into small pieces
1 cup White sugar
1/2 tsp Dry mustard
1/4 tsp Salt
1 cup Vinegar (white or cider)
2 tbsp Cooking oil

Directions

1
Drain and rinse the green beans, kidney beans, chickpeas, and corn thoroughly.
2
Dice the onion, celery, and carrots into small, uniform pieces.
3
Chop the pimentos if not already diced.
4
In a large mixing bowl, combine all the drained beans, corn, diced vegetables, and pimentos.
5
In a medium saucepan, whisk together the vinegar, sugar, cooking oil, dry mustard, and salt.
6
Heat the dressing mixture over medium heat, stirring constantly until the sugar has completely dissolved.
7
Pour the warm dressing over the bean mixture in the bowl.
8
Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
9
Transfer the salad to a glass container with a tight-fitting lid.
10
Refrigerate for at least 24 hours to allow the flavors to meld before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 411.4kcal

% Daily Value *
Total Fat 25.9g40%
Saturated Fat 1.9g10%
Cholesterol 0.0mg0%
Sodium 32.0mg2%
Total Carbohydrate 36.4g13%
Dietary Fiber 11.1g45%
Sugars 8.7g
Protein 11.6g24%

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

Note

This salad improves with age; it can be stored in the refrigerator for up to two weeks. The flavor becomes more pronounced the longer it sits.

For a sweeter dressing, you can increase the sugar slightly, or use cider vinegar for a fruitier note.

Ensure all canned vegetables are well-drained to prevent the salad from becoming too watery.

If the dressing separates after chilling, stir well before serving.

Keywords: bean salad, green beans, kidney beans, vegan, picnic food, make ahead, vinegar dressing, celery, pimento, chickpeas, corn, carrots, side dish, summer salad, marinated beans, easy recipe, potluck, vegetarian, cold salad, shawns salad

Read it online: https://www.chefs-mate.com/recipe/shawns-bean-salad/