Tangy Bean Salad

One thing is guaranteed. Put a bean salad in front of me, and it’s going to disappear. For me, it doesn’t get any better or easier. The perfect contrast in textures and flavors. A little sweet. A little tang. There are hundreds of variations on bean salad, and I am pretty sure I’ve made and enjoyed them all. This tangy bean salad is no exception. Made in no time, but better after it gets happy in the fridge for a few hours first.
Like with any good ole bean salad you can change this tangy bean salad up to suit your tastes. I little slices fresh jalapeno is great if you like a little kick. Roasted red bell pepper instead of green bell pepper is also a nice change.

Tangy Bean Salad

Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Salad
Cuisine: American
Servings: 8 servings

Ingredients

  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 medium onion chopped
  • 1 medium green bell pepper chopped
  • 2 15 1/2 ounce cans green and wax bean blend
  • 1 15 ounce can kidney beans
  • Kosher salt and freshly ground black pepper

Instructions

  • In a large bowl, whisk together the vinegar, sugar, and oil.
  • Add the onion and bell pepper and mix.
  • Rinse and drain the beans. Add to the bowl and toss to coat.
  • Season with salt and pepper, cover and refrigerate for at least 4 hours.

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