Mom's Famous Bean Salad
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.
Servings 8 people
Calories 132kcal
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!
Notes
Storage: Store in an airtight container in the fridge for up to 3 days. The more this salad rests in the fridge, the better it tastes!
This salad is served cold, so no need to reheat!
This salad is served cold, so no need to reheat!
Nutrition
Calories: 132kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 13mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1745IU | Vitamin C: 14mg | Calcium: 14mg | Iron: 0.3mg