Bean Salad

Source: Food Hero

Serving size: 1/2 cup

Servings per recipe: 13

This classic take on bean salad is perfect for a picnic!

View Nutrition Facts


1/4 cup vinegar

1/4 cup sugar
2 Tablespoons oil
1/4 teaspoon each salt and pepper (optional)
6 cups beans, about 4 cans (15 ounces each) drained and rinsed (try a mixture - green beans, wax beans, kidney beans, garbanzo beans)
2 cups chopped vegetables (try a mixture - onion, carrot, celery, bell pepper)


Cutting board & sharp knife, measuring cups & spoons, large bowl, stirring spoon


  1. In a large bowl, combine vinegar, sugar and oil. Mix well. Add salt and pepper, if desired.
  2. Add beans and vegetables and gently stir to coat.
  3. Cover and refrigerate until ready to serve. For more flavor, make a day ahead.
  4. Refrigerate leftovers within 2 hours.


You can change up the flavors of this salad by adding different vegetables or different beans.

More About Garbanzo Beans, Also Known As Chickpeas

How to Select

Garbanzo beans are primarily purchased in their dried or canned forms.

How to Store

Dried garbanzo beans last for more than a year. For canned beans, use the "sell by date" on the can as your guide. Once canned garbanzos are opened, or dried garbanzos are cooked, keep them refrigerated and use within 3 to 4 days.

How to Prepare

Fresh or canned garbanzo beans can be prepared by baking, boiling, sauteing, frying, simmering in a sauce, grinding them to make falafel, or mashing them to make hummus. Dried garbanzo beans need to be cooked first. Soak dried beans in water overnight, then boil for about 2 hours, until beans are soft.