The ideal dish for people who prefer consuming good food to cooking it! Instead of boiling the frozen vegetables, letting them thaw out reduces prep time and keeps the vegetables crisp. You are welcome to combine and contrast several bean varieties; I have included kidney, garbanzo, white, and black-eyed peas in this recipe.
| Prep Time: | 10 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup frozen cut green beans
- 1 cup frozen lima beans
- 1 cup drained and rinsed canned red beans
- ½ cup frozen red bell pepper strips
- ½ cup chopped onion
- 2 tablespoons canola oil
- ¼ cup apple cider vinegar
- 2 teaspoons white sugar
- ½ teaspoon garlic powder
- salt and ground black pepper to taste
Instructions
- Combine green beans, lima beans, red beans, red bell pepper, and onion in a large bowl with a tight-fitting lid.
- Mix together canola oil, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a small bowl. Pour mixture over bean mixture. Seal lid and shake bowl until evenly coated. Refrigerate for 24 hours or until all ingredients are completely thawed. Shake well before serving.
Reviews
These are the things that I love about this salad: 1) Frozen green beans – genius! I am not a fan of canned and fresh is a lot of work for a salad. 2) In the time of Coronavirus, you have to buy what is available in the store. No wax beans? No problem! No lima beans? No problem! I ended up with green beans, garbanzo beans, and kidney beans, but I think there are a lot of options here. I could not find garbanzo beans at first and I was thinking about trying butter beans. 3) The dressing is just right. We do not like a lot of dressing and we do not like it too sweet. When you let it set overnight, you do not need much. 4) Love the added red bell pepper and onion (I used red onion as well.) 5) it is just so pretty! I have never taken a picture of food before, but I just couldn’t help myself. (I think it is because the frozen green beans are just so colorful with the deep reds of the other veggies. One more note- I do not like using part of a can of something (kidney beans) because then I am just stuck with odd left-overs, so I just used the whole can and added a little more of the other beans to balance it out.
This recipe was okay. I forgot to add sugar, and estimated the amount of ingredients because I was too lazy to measure them out. It was easy to make, but not the tastiest salad I’ve ever had.
I liked this recipe and my family did as well. I changed the lima beans, which we don’t care for, to Edamame (frozen shelled) which adds a lot of protein.
I thought this was good and it was even better the next day. Only change I made was cutting the red peppers and onions in half and I used red onion diced small. Next time I would just cut back the onions only. I would also probably add more green beans. I used canned and they worked very well with this dressing. I liked the green beans more than the beans. This is a basic and good all purpose recipe for a classic bean salad. I might experiment with other beans also as suggested of a smaller type. I got about 4 servings.