Mom's Bean Salad
I love my mom’s bean salad recipe. I’ve been eating it since I was a kid, even though I probably considered it a ‘weird’ food then. It’s simple but very good.
Servings 12 servings
Calories 179kcal
Equipment
Ingredients
- 1 pound carrots peeled, sliced thin
- 2 14 1/2 ounce cut green beans drained
- 1 14 1/2 ounce wax beans drained
- 1 15 ounce kidney beans rinsed, drained
- 1 medium onion chopped
- 2 cloves garlic minced
- ½ cup red wine vinegar
- 1 cup vegetable oil
- kosher salt to taste
- ground black pepper to taste
Instructions
- Bring a small pan or skillet of water to a boil.
- Add the carrots and cook for 4-5 minutes or until tender.
- Remove, drain, and rinse with cold water.
- Place cooked carrots, the wax and green beans, the kidney beans and the onion into a large bowl.
- In a small bowl whisk together the garlic, vinegar and oil.
- Add to the beans and toss to coat.
- Season with salt and pepper.
- Refrigerate for 2 hours before serving.
- Add more salt and pepper if desired.
Notes
Always stir before serving.
Nutrition
Calories: 179kcal | Carbohydrates: 5g | Protein: 1g | Fat: 18g | Saturated Fat: 15g | Sodium: 27mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6315IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg