Sweet and Sour Bean Salad
The GRANNUS Team
Bean salad is somewhat of a Midwest staple; we took Gran’s version and made it Mediterranean Diet-friendly. If you’re looking for a meatless option packed with protein and fiber, this is it. We use frozen green beans and peas because they are firmer than their canned counterparts.
Ingredients
- 1 ½ cups frozen peas
- 1 ½ cups frozen green beans
- 1 (14.5 ounce) can kidney beans, drained
- 1 (14.5 ounce) can black beans, drained
- 1 (14.5 ounce) can wax beans, drained
- ½ cup chopped bell pepper (yellow, orange, or red)
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup honey
- ½ cup olive oil
- ½ cup red wine vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Tools
- Chef’s knife
- Cutting board
- Whisk
- Small mixing bowl
- Storage bowl
Prep:
- Drain and rinse all canned beans
- Snap frozen green beans to bite-size lengths
- Dice bell pepper into half-inch pieces
- Dice onion into half-inch pieces
- Dice celery into bite-sized pieces
Directions:
- Combine the peas, green beans, kidney beans, black beans, wax beans, bell pepper, onion, and celery in a large storage bowl and mix.
- In a small mixing bowl, whisk together honey, oil, vinegar, salt, and pepper until well combined. Pour the mixture over the beans, mixing well.
- Cover and refrigerate for at least 8 hours before serving.
- Stir before eating!
