Hearty Bean Salad Recipe
Hearty Bean Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I discovered this salad years ago when I was a teenager in a 4-H club. After I was married, I used the recipe as a base and added different beans and water chestnuts for more crunch. The dressing is most important, getting the right balance between the sweet and the sour.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) cut wax beans, drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 small sweet red pepper, chopped
  • DRESSING:
  • 2/3 cup sugar
  • 1/2 cup cider vinegar
  • 1 small onion, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over bean mixture and toss to coat.
Cover and refrigerate for at least 1 hour. Stir before serving. Serve with a slotted spoon. Yield: 10 servings.
Originally published as Hearty Bean Salad in Reminisce October/November 2009, p50

Nutritional Facts

3/4 cup: 156 calories, 0 fat (0 saturated fat), 0 cholesterol, 665mg sodium, 33g carbohydrate (18g sugars, 5g fiber), 5g protein.

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) cut wax beans, drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 small sweet red pepper, chopped
  • DRESSING:
  • 2/3 cup sugar
  • 1/2 cup cider vinegar
  • 1 small onion, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over bean mixture and toss to coat.
  2. Cover and refrigerate for at least 1 hour. Stir before serving. Serve with a slotted spoon. Yield: 10 servings.
Originally published as Hearty Bean Salad in Reminisce October/November 2009, p50

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AbbyRussell User ID: 1476102 118479
Reviewed Dec. 13, 2011

"This is he best bean salad I ever had and I'm 67 years old. Found recipe 10days ago and made two double batches since"

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