5.0 from 39 votes
Mom's Bean Salad
A classic cold summer bean salad that's a little tangy, sweet, and delicious!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6 people
Calories: 240 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1 lb fresh green beans or mix with wax beans
- 1/2 cup dry kidney beans, soaked for at least 6 hrs or 1 15oz can, rinsed and drained
- 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 fresh ground pepper
- 1 tablespoon fresh parsley minced
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!
Cup of Yum
Notes
- Storing: Store in an airtight container for up to a week. The next day and the day after are when the salad is at its best, making this salad perfect for meal prepping!
- Storing
- Substitutions:
- Substitutions
- Canned Green Beans: Use canned green beans or wax beans, 2 cans of green or 1 of each, and just drain and rinse before adding to the bowl.
- Canned Kidney Beans: Use canned kidney, pinto, navy, great northern, or garbanzo beans, and just drain and rinse before adding to a bowl. Use 1 total can.
- White Vinegar: Use apple cider vinegar or unseasoned rice wine vinegar.
- Sugar: Adjust to your preferred sweetness. Use as little as 1/3 cup up to 3/4 cup. If using 3/4 cup of sugar, up the vinegar or 2/3 cup.
Nutrition Information
Calories
240kcal
(12%)
Carbohydrates
35g
(12%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
134mg
(6%)
Potassium
435mg
(12%)
Fiber
5g
(20%)
Sugar
21g
(42%)
Vitamin A
581IU
(12%)
Vitamin C
14mg
(16%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 240
% 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.