Tangy Bean Salad

A Bean Salad recipe for bean lovers! A terrific make-ahead dish for

© Carrie Grosvenor

green beans, stock.xchg

Bean salad is always a favorite side dish. This one is as easy as opening a few tins of beans and whipping up a tangy sweet and sour dressing.

Need a side dish that you can make ahead? One that's portable for picnics, or colorful and pretty for a barbque or buffet table? Bean salad to the rescue!

This bean salad recipe goes beyond the basic by adding a wide variety of beans. It's filling and delicious. In the winter months, you can whip this great veggie dish up for school lunches, or as a side dish for dinner.

You can adjust the sweetness by adding a bit more sugar than the recipe calls for. If you've got yellow or green beans in your garden or have some extra from the market that need to be used up, you can subsitute them for the canned variety. You'll want to parboil them first though, so that they'll soften just a bit.

To parboil your beans, first wash them and chop them into 1-inch pieces. Bring a pot of lightly salted water to a boil and place the prepared beans in the pot. Boil for one minute; drain the beans immediately and rinse with cold water to stop the cooking process.

Where I live, the beans are available in 14-16 ounce tins. The exact measurements aren't all that important, as long as you're using close to an equal amount of each type of bean.

Tangy Bean Salad

Open cans and drain all beans. In a large mixing bowl, combine beans, onion, bell pepper, and celery. Mix well to combine.

In a small saucepan over medium heat, combine sugar, vinegar, and oil. Stir constantly until sugar is dissolved. Remove from heat and add dried herbs.

Pour dressing over the bean mixture. Add parsley and stir well to coat. Cover and refrigerate until ready to serve - at least 4 hours. This salad will keep for several days in the refrigerator, and tastes best the day after preparation.

Makes 8-10 servings.


The copyright of the article Tangy Bean Salad in Barbecue/Picnic Foods is owned by Carrie Grosvenor. Permission to republish Tangy Bean Salad must be granted by the author in writing.




Post this Article to facebook Add this Article to del.icio.us! Digg this Article furl this Article Add this Article to Reddit Add this Article to Technorati Add this Article to Newsvine Add this Article to Windows Live Add this Article to Yahoo Add this Article to StumbleUpon Add this Article to BlinkLists Add this Article to Spurl Add this Article to Google Add this Article to Ask Add this Article to Squidoo