This is the bean salad that my mom makes every summer and has become famous for in our family. Made with canned beans, fresh vegetables like carrot, celery, onion and peppers, and LOTS of vinegar, it's always a hit at events and family dinners. The best part is that it tastes better if it sits for at least a few hours or overnight, making it the perfect make-ahead dish.
This bean salad was a staple in my house growing up. While it makes a great meal prep dish, my mom would mostly make it for Sunday dinner.
With the family gathered around, she would serve it with a light fresh tomato pasta, and her fried chicken cutlets, and it would all come together to make the perfect summer dinner.
Vinegar is key
I remember watching my mom make this bean salad, and she would add TONS of vinegar. I thought it was maybe too much, but after tasting it, I was wrong. It was perfect. Turns out, mom is always right.
She adds two types of vinegar - white wine vinegar and just plain white vinegar. The white vinegar is what really gives this Italian bean salad its signature flavor.
Let it rest!
The beautiful vinegar flavor really comes through when the bean salad is able to rest for awhile - at least a few hours, but overnight is ideal. All the flavors will meld and create a seriously flavorful dish.
Let's make it!
Any type of bean will work
This bean salad uses a mix of 3-bean blend, romano beans and cannellini. But you can use whatever canned beans you have on hand, or your favorite!
For example, sub in chick peas, red kidney beans, pinto beans, black beans, etc.
I personally like the blend of beans used in this recipe, I feel they work really well together. But feel free to make it your own!
Recipe
Mom's Famous Bean Salad
Ingredients
- 3 cans (14 oz each) beans, drained and rinsed 1x 4-bean blend, 1x romano, 1x cannellini
- ½ cup red pepper cut into small dice
- ⅓ cup red onion cut into small dice
- ½ cup carrot cut into small dice
- ½ cup celery cut into small dice
- 2 tablespoon parsley minced
- 1 teaspoon dried oregano
- 2 tablespoon white wine vinegar
- ¼ cup white vinegar divided
- ½ cup olive oil extra virgin
- salt and pepper to taste
Instructions
- In a large bowl, add the beans, then the red pepper, red onion, carrot, celery, parsley and oregano.
- Add the white wine vinegar, 2 tablespoon of white vinegar, olive oil, salt and pepper.
- Give everything a good mix. Taste and adjust for seasoning. If you feel the salad needs more vinegar, add 2 more tablespoons of white vinegar.
- Serve. Ideally, let the bean salad rest in the fridge for at least a few hours before serving. Ideally, let it rest overnight. Buon Appetito!
Recipe Notes
This salad is served cold, so no need to reheat!
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