Mom's Bean Salad
User Reviews
5
Mom's Bean Salad
Description
This bean salad combines blanched fresh green beans and soaked or canned kidney beans with thinly sliced onions. The dressing is a mixture of olive oil, Dijon mustard, white vinegar, sugar, salt, and black pepper whisked until the sugar dissolves. The salad is tossed well with the dressing and topped with fresh minced parsley.
The fresh green beans provide a crisp texture that contrasts with the softer kidney beans and onions. The dressing delivers a balance of acidity from the vinegar and mustard, sweetness from the sugar, and a smooth mouthfeel from the olive oil. Chilling the salad enhances its flavors and makes it a refreshing side.
This salad stores well in an airtight container for up to a week and improves in flavor after a day or two, making it practical for make-ahead meals. It pairs well with grilled or roasted dishes and fits multiple dietary preferences.
The recipe allows flexibility with canned beans or substitutions like pinto or garbanzo beans and alternative vinegars. Sugar amount can be adjusted to taste, influencing the salad's sweet-tart balance.
Ingredients
- 1 lb Green bean or mix with wax beans, fresh
- 1/2 cup kidney bean or 1 15oz can, rinsed and drained, dry, soaked for at least 6 hours
- 1 1/2 cups white onion sliced thin
- 1/3 - 1/2 cup white sugar
- 1/4 cup olive oil
- 1/3 cup white vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper fresh ground
- 1 tablespoon parsley minced, fresh
Instructions
- If using dry kidney beans, add beans to a medium sized bowl with 2-3 cups of water. Let soak at least 6 hours or overnight. Drain and rinse. Canned beans: Drain in to a colander and rinse.
- If using fresh green beans (and/or) wax beans, bring a large pot of water to a boil. Trim ends off of beans and cut in half. Once the water has come to a boil, add beans and blnach for at least 5 minutes. This will produce a crunchy green bean, for a softer bean let cook for 10-15 minutes. See recipe notes for canned and frozen.
- Strain green beans and add to a large bowl with ice water to stop the cooking.
- Meanwhile, create dressing by adding oil, Dijon mustard, vinegar, sugar, salt, and pepper to a small bowl (we love to use a measuring cup with a pour spout). Whisk with a fork until sugar has dissolved.
- Drain green beans and add them to a large bowl with onions and kidney beans and mix well.
- Pour dressing on and mix well. Top wtih fresh parsley.
- Cool in fridge before serving. This salad is best served the next day!
Notes
- Store the salad in an airtight container for up to one week; flavor develops best after a day or two.
- Canned green or wax beans can substitute fresh beans by draining and rinsing before use.
- Various beans like pinto, navy, great northern, or garbanzo can replace kidney beans; adjust quantity and rinse canned beans well.
- White vinegar can be replaced with apple cider or unseasoned rice wine vinegar as preferred.
- Adjust sugar to your taste, ranging from 1/3 to 3/4 cup; increase vinegar slightly if using more sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 134mg | 6% |
| Potassium | 435mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
| Vitamin A | 581IU | 12% |
| Vitamin C | 14mg | 16% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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