Bean Salad

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. Delicious beans and crunchy onions, all in a tangy vinegar dressing.

Bean Salad

You can pretty much use whatever beans you like or have on hand.

This salad is very much like my mom’s 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.

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.
Course Side
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 116kcal
Author Mike

Ingredients

Instructions

  • 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.

Nutrition

Calories: 116kcal | Carbohydrates: 11g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 259mg | Fiber: 3g | Sugar: 8g | Vitamin A: 118IU | Vitamin C: 23mg | Calcium: 24mg | Iron: 2mg

Nutritional values are approximate.

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