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 Green Beans

How to Select

Choose green beans with long pods that are firm, plump, and shiny. Beans should snap easily when bent. Avoid green beans that feel too soft. One pound of beans makes about four servings.

How to Store

Store in the refrigerator in a plastic bag and use within 3-5 days. Beans can also be blanched for 3 minutes, cooled and frozen for preservation.

How to Prepare

Steam in water until tender-crisp, prepare on stovetop, microwave them or add them directly to soups, stews, stir fries, and other recipes.