Are you ready to elevate your salad game with a dish that's as vibrant as it is delicious? Meet the Tangy Two Bean Salad—a quick, no-cook recipe that brings together the earthy flavors of kidney and green beans, perfectly complemented by a zesty apple cider vinaigrette. In just 10 minutes, you can whip up this refreshing side that’s not only a feast for the eyes but also a crowd-pleaser at any summer gathering or picnic. Trust us, once you taste this tangy delight, you’ll be coming back for seconds!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 can kidney beans, drained and rinsed
- 1 can green beans, drained
- 1/2 cup red onion, chopped
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Open both cans of beans and drain them thoroughly in a colander. Rinse the kidney beans under cool running water to remove excess sodium.
- Finely chop the red onion into small, uniform pieces to ensure even distribution throughout the salad.
- In a large mixing bowl, combine the drained kidney beans and green beans, creating a colorful bean mixture.
- Add the chopped red onion to the bean mixture, gently tossing to distribute evenly.
- In a separate small bowl, whisk together the apple cider vinegar and sugar until the sugar completely dissolves, creating a tangy dressing.
- Pour the vinegar and sugar mixture over the bean salad, stirring gently to coat all ingredients.
- Season the salad with salt and pepper to taste, adjusting the seasoning as needed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together and chill the salad.
- Before serving, give the salad a gentle stir to redistribute the dressing and ensure all ingredients are well combined.
- Serve cold as a refreshing side dish, perfect for summer gatherings or picnics.
Tips
- Rinse Your Beans: To reduce sodium content and enhance flavor, be sure to rinse the kidney beans thoroughly under cool running water before adding them to your salad.
- Chop Evenly: When chopping the red onion, aim for small, uniform pieces. This ensures that every bite of the salad has a balanced taste and texture.
- Let It Chill: For the best flavor, allow the salad to refrigerate for at least 30 minutes before serving. This resting time helps the ingredients meld together beautifully.
- Adjust Seasoning: Taste your salad after mixing in the dressing, and don’t hesitate to adjust the salt and pepper to suit your preference. A little extra seasoning can make a big difference!
- Serve Cold: This salad is best enjoyed chilled, making it an ideal side dish for barbecues, picnics, or potlucks.
- Add Extra Veggies: Feel free to get creative! You can add other vegetables like bell peppers, cucumbers, or even corn for added crunch and flavor.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 20g
Protein: 6g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
