Go Back
+ servings

Tangy Bean Salad

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.
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8 servings
Calories 281kcal


  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 medium onion chopped
  • 1 medium green bell pepper chopped
  • 15 1/2 ounce green beans canned, rinsed and drained
  • 15 1/2 ounce wax beans canned, rinsed and drained
  • 15 ounce kidney beans canned, rinsed and drained
  • kosher salt to taste
  • freshly ground black pepper to taste


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


Calories: 281kcal | Carbohydrates: 34g | Protein: 7g | Fat: 14g | Saturated Fat: 11g | Sodium: 9mg | Potassium: 492mg | Fiber: 7g | Sugar: 15g | Vitamin A: 434IU | Vitamin C: 32mg | Calcium: 66mg | Iron: 3mg