How to Make Make-Ahead Summer Bean Salad - A Step-by-Step Guide

Summer is the perfect time for enjoying fresh, crisp, and colorful salads, and this Make-Ahead Summer Bean Salad is no exception. Packed full of protein-rich beans and vibrant, flavorful vegetables, this salad is not only delicious but also extremely nutritious. Whether you're planning a picnic, a barbecue, or just want to have a healthy meal on hand for the week, this recipe is the perfect go-to dish.

What makes this Make-Ahead Summer Bean Salad so convenient is that you can prepare ...

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Ingredients

  • ¾ cup white sugar
  • ⅔ cup white vinegar
  • ⅓ cup canola oil
  • ¼ teaspoon freshly ground black pepper, or more to taste
  • 1 (19 ounce) can dark red kidney beans, rinsed and drained
  • 1 (14.5 ounce) can wax beans, drained
  • 1 (14.5 ounce) can cut green beans, drained
  • 1 cup diced green bell pepper
  • 4 medium green onions, cut into 1/4-inch pieces

Information

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Additional Time: 12 hrs
  • Total Time: 12 hrs 20 mins
  • Servings: 8
  • Yield: 8 servings

  • Combine sugar, vinegar, oil, and pepper for sauce in a saucepan. Cook, stirring, over medium-low to low heat until sugar is dissolved, 3 to 5 minutes. Remove from heat and let cool slightly.
  • While sauce is cooling, gently mix kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl.
  • Pour slightly cooled sauce over veggie mixture and stir to coat. Cover with plastic wrap and marinate in the refrigerator for at least 12 hours before serving or freezing, stirring once or twice if possible. To serve, drain and serve with a slotted spoon.
  • Nutrition

    238 cal.

    • Total Fat: 10g
    • Saturated Fat: 1g
    • Sodium: 447mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 6g
    • Total Sugars: 21g
    • Protein: 5g
    • Vitamin C: 20mg
    • Calcium: 51mg
    • Iron: 2mg
    • Potassium: 111mg