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
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 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
  1. In a large bowl, whisk together the vinegar, sugar, and oil.
  2. Add the onion and bell pepper and mix.
  3. Rinse and drain the beans. Add to the bowl and toss to coat.
  4. Season with salt and pepper, cover and refrigerate for at least 4 hours.