Best 3 Vinegar And Oil Bean Salad Recipes

**Vinegar and Oil Bean Salad: A Medley of Refreshing and Flavorful Recipes**

Indulge in a culinary journey with our collection of vinegar and oil bean salad recipes. This delightful medley of salads showcases the versatility of beans, transformed into refreshing and flavorful dishes. From the classic combination of green beans, tomatoes, and red onions in a tangy vinaigrette to the hearty fusion of chickpeas, quinoa, and roasted vegetables in a zesty lemon-tahini dressing, these recipes offer a symphony of tastes and textures. Discover the vibrant flavors of the Mediterranean in our white bean and arugula salad with a balsamic dressing, or savor the smoky notes of our black bean and corn salad with a chipotle-lime vinaigrette. Each recipe brings a unique twist to the classic vinegar and oil dressing, ensuring a delightful culinary experience.

Let's cook with our recipes!

BEST BEAN SALAD

Best Bean Salad image

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Provided by chemjo

Categories Salad Beans Three Bean Salad Recipes

Time 8h20m

Yield 18

Number Of Ingredients 13

Ingredients

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

Steps:

Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g

TRADITIONAL THREE BEAN SALAD

Traditional Three Bean Salad image

This is my mother-in-law Roberta Cormia's recipe.

Provided by ccormia

Categories Salad Beans Three Bean Salad Recipes

Time 8h55m

Yield 6

Number Of Ingredients 12

Ingredients

1 (16 ounce) can green beans, drained
1 (16 ounce) can yellow wax beans, drained
1 (16 ounce) can red kidney beans, drained
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 (4 ounce) jar chopped pimento peppers, drained
½ cup vinegar
½ cup vegetable oil
¼ cup white sugar
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Fat 18.7 g, Fiber 8.5 g, Protein 6.4 g, SaturatedFat 2.9 g, Sodium 733.6 mg, Sugar 12.8 g

VINEGAR AND OIL BEAN SALAD

Vinegar and Oil Bean Salad image

This is another old time recipe--one I make for the holidays too. All my family raves and it gets made regularly every year. This is one of those raves.

Provided by Darlene Summers

Categories Potluck

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 1/2 ounce) can cut green beans
1 (14 1/2 ounce) can yellow wax beans
1 (15 1/2 ounce) can dark red kidney beans
1 medium onion (chopped)
1/2 teaspoon pepper
1 teaspoon salt
3/4 cup sugar
1/2 cup vinegar
1/2 cup salad oil

Steps:

Empty liquid off beans and rinse the beans; add onion and mix.
Dressing: In a small pan, put all dressing ingredients and bring to a boil.
Cool before pouring over bean mixture.
Cover and refrigerate till good and cold.
This salad is better after 24 hours, so if you want to make it a day or so before you need it, it will be delicious.

Nutrition Facts : Calories 395.6, Fat 18.5, SaturatedFat 2.6, Sodium 574, Carbohydrate 51.6, Fiber 9.3, Sugar 26.7, Protein 8.6

Tips:

Use a variety of beans for different flavors and textures. Chickpeas, black beans, kidney beans, and lentils are all great options.
Be sure to rinse and drain the beans before using them. This will help to remove any excess starch and make the salad lighter.
Use a good quality vinegar. Balsamic vinegar, red wine vinegar, and white wine vinegar are all good choices.
Add some fresh herbs to the salad for extra flavor. Basil, oregano, and thyme are all good options.
Serve the salad immediately or chill it for later.

Conclusion:

This vinegar and oil bean salad is a healthy, easy, and inexpensive recipe. Because this dish mainly uses pantry staples, it's great for a last minute meal idea. You can also easily customize it to your liking by adding different beans, vegetables, or herbs. Try experimenting with different ingredients to create your favorite version of this classic salad.