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
Servings: 8 servings
- 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
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.
This Kaw-Cajun 4-bean salad is an incredible take on a traditional bean salad. Chez John (of Fat Johnny’s Front Porch fame) gave me this recipe a few years ago. It has become a favorite of ours. It’s not the beans that set this salad apart from the rest, it’s the dressing. Who would’ve thought that tomato soup in a bean salad would be so good that you’d just want to drink the liquid all day?
This recipe makes a pretty good sized batch, but you’ll want to double or triple it for a big family get-together. And be sure to make it a day ahead, because the beans get even happier after an all-night soak in the dressing.
Also try my southern kidney bean salad and my tangy bean salad.
Kaw-Cajun 4-Bean Salad
Prep Time15 mins
Cook Time1 d
Total Time1 d 15 mins
For the dressing
- 1 1/2 cup apple cider vinegar
- 2 cups sugar
- 3/4 cup vegetable oil
- 1 can tomato soup
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
- 1/2 teaspoon celery seed
For the salad
- 2 cans green beans drained
- 1 can wax beans drained
- 1 can kidney beans rinsed, drained
- 1 can lima beans drained
- 1 sweet onion chopped
- 1 green bell pepper chopped
- 2 cups diced celery and some of the leaves
- 4 cloves garlic minced
- 1 small jar pimentos with liquid
For the salad
Combine all ingredients in a large bowl.
Add dressing and stir to coat.
Cover and refrigerate overnight. Serve chilled.
Well, this was supposed to be a garden bean salad, but thanks to the bad drought this year, beans are hard to find. So, I used canned beans instead. I was very happy with the results.
You can pretty much use whatever beans you like or have on hand.
This salad is very much like my mom’s bean salad, except that it uses red onion instead of white, and apple cider vinegar instead of red wine vinegar. Both versions are great. I also love making (and devouring) my 7-bean salad.
This salad is very much like my mom's bean salad, except that it uses red onion instead of white, and apple cider vinegar instead of red wine vinegar. Both versions are great.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 6 -8
- 1/2 medium red onion diced
- 1/4 cup apple cider vinegar
- 2 teaspoons sugar
- 1/4 cup extra-virgin olive oil
- 3 cans beans rinsed and drained (green, wax, kidney, white, etc)
- 2 tablespoons finely chopped fresh parsley
- Salt and pepper
Place the onion in a bowl of water and soak for 10 minutes. Drain well.
In a small bowl, whisk together the vinegar, sugar and 1/2 teaspoon of salt. Drizzle in the oil while still whisking.
Place the beans in a large bowl. Add in the onions and dressing. Mix well. Sprinkle with the parsley and season with salt and pepper.
Let set at room temperature for 1 hour, stirring occasionally, before serving.