Four Seasons Bean Salad

bean-saladFour seasons because it is just as good for a summer picnic as it is for a mid-winter potluck. It’s a tasty make-ahead that will keep well in your fridge for a week. Red peppers contain vitamin A, C, and folate. The benefits of legumes are numerous and they are so affordable. They are a low calorie, no fat source of protein, and provide lots of healthy fiber to your diet. Make this dish portable by storing it in the fridge in small mason jars and you can just grab one whenever you need to pack a lunch or grab a healthy snack. Make this soon; you’ll be glad you did.

First, drain and rinse your beans really well. Pour each, one at a time, into a colander and rinse under running water; rinsing the beans until you see all those bubbles go away.  After rinsing, let them sit in the colander and get well drained while you make the dressing.red-bell-peppers

I start by mixing the vinegar and sugar and heating it till the sugar dissolves. I usually just put it in a glass measuring cup and microwave for 30-60 seconds, but you can do it in a small saucepan on the stove. Then, just throw in the salt and pepper, add the oil and whisk together. Let it cool before adding it to the bean mixture.

Chop the onion and pepper and put it in a large bowl. Add the cooled dressing and stir. Then pour all those beans into the bowl and mix everything together. You can eat it right away, but it is way better if you let it sit at least a few hours in the refrigerator; overnight if possible. Makes enough for you to share with your neighbors or co-workers or eat it all week!

Four Seasons Bean Salad
Author: 
Recipe type: Salad, side dish
Cuisine: American
Prep time: 
Total time: 
Serves: 10 servings
 
Make this the day ahead for a tastier salad. Do not skip rinsing the canned beans. If you want it a little spicy, you can add dried red pepper flakes to the dressing or even a jalapeno. Roasted red peppers are another taste option. You'll love this nutritious dish.
Ingredients
  • 1 can cut green beans
  • 1 can kidney or pinto beans
  • 1 can garbanzo beans (chickpeas)
  • 1 can black beans
  • 1 medium sweet onion, diced
  • 1 red bell pepper, diced
  • ¼ cup apple cider vinegar
  • ½ cup sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup vegetable oil
Instructions
  1. Drain beans into a colander one at a time and rinse well, one can at a time, ending with the green beans.
  2. Let rinsed beans drain well while preparing other ingredients.
  3. Mix sugar, vinegar, salt and pepper until sugar is dissolved. You may aid this process by heating slightly. Let cool before proceeding.
  4. Add oil to the vinegar mixture.
  5. Pour dressing into a large bowl.
  6. Add the diced onion and pepper.
  7. Tip all the beans into your bowl and mix well with the dressing.
  8. Refrigerate several hours or overnight for best flavor.

Four seasons because it is just as good for a summer picnic as it is for a mid-winter potluck. It’s a tasty make-ahead that will keep well in your fridge for a week.

Hippos & Hashbrowns

 

Talk to me