Saladsculinaryhill4.9
Bean Salad
This classic Bean Salad recipe is even more delicious with fresh string beans, but you can keep it exactly as it was meant to be and use canned. Whatever you do, just make it. The longer it sits, the better it gets.
👥 8 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 5 min🔥 Cook: 5 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
In a small saucepan, combine vinegar, sugar, oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook over medium heat until sugar dissolves, about ⏱️ 3 minutes. Remove from heat and pour into a bowl with a cover that is large enough to hold the salad.
2
Stir in green beans, wax beans, kidney beans, red onion, and parsley and toss until evenly coated. Cover and refrigerate at least ⏱️ 4 hours or overnight to blend flavors.
3
Remove from refrigerator at least ⏱️ 30 minutes before serving and bring to room temperature.
Nutrition Facts
calories
204 kcal
fat Content
14 g
serving Size
1 cup
fiber Content
1 g
sugar Content
19 g
sodium Content
5 mg
protein Content
1 g
carbohydrate Content
20 g
saturated Fat Content
2 g
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