Mixed Bean Salad
Mixed Bean Salad
Chick peas, red kidney and lima beans with blanched green beans, red onion and roasted peppers in a sweet-sharp cherry vinegar dressing.
Prep: 20 minutes (plus chilling) · Cook: 8 minutes
What Is Mixed Bean Salad?
A chilled three-can bean salad lifted by blanched baby green beans, red onion and roasted pepper strips, dressed in a shaken sweet-sharp mix of olive oil, cherry vinegar, lemon and brown sugar.
Why Make Mixed Bean Salad?
- Three cans and one blanched vegetable — done
- Cherry vinegar dressing is sweet, sharp and different
- Roasted peppers add smoke without work
- Chills happily until needed
- The optional chili sauce gives it a kick
Unico Products Used in This Recipe
Ingredients
- 398 mL chick peas (canned, drained (14 oz))
- 398 mL red kidney beans (canned, drained (14 oz))
- 398 mL lima beans (canned, drained (14 oz))
- 1 red onion (small, thinly sliced)
- 170 g baby green beans (trimmed (6 oz))
- 2 roasted pepper strips
- salt (to taste)
- 4 tbsp olive oil (for the dressing)
- 2 tbsp cherry vinegar
- 2 tbsp lemon juice
- 1 tsp light brown sugar
- 1 tsp chili sauce (optional)
Instructions
- Put the canned beans in a large mixing bowl and add the sliced onion.
- Cut the green beans in half and cook in salted boiling water about 8 minutes, until just tender; refresh under cold water and drain.
- Add the green beans and roasted peppers to the bowl.
- Make the dressing: place the oil, cherry vinegar, lemon juice, sugar and chili sauce (if using) in a screw-top jar and shake vigorously.
- Pour the dressing over the salad and toss well.
- Chill in the refrigerator until required.
Cooking Tips
- Refresh the green beans in cold water to lock the colour
- Shake the dressing in a jar for a quick emulsion
- Slice the red onion paper thin
- Chill at least 30 minutes before serving
- Try the curry-paste variant for a change
Frequently Asked Questions About Mixed Bean Salad
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1. What can I substitute for cherry vinegar?
Red wine vinegar with a pinch of extra sugar comes close.
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2. Is there a shortcut version?
A ready-made Unico bean medley or marinated bean salad makes a quick starting point.
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3. Can I use other beans?
Yes — any combination of beans works.
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4. What's the curry variant?
Swap the chili sauce for a teaspoon of curry paste.
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5. How long does it keep?
Up to 3 days refrigerated; it improves as it marinates.
Cooking Guides & Tips
- Wine Vinegars in the Kitchen: Red, White and Apple Cider How red wine, white wine and apple cider vinegar differ, and when to reach for each.
- How to Make a Simple Vinaigrette The basic oil-and-vinegar ratio for salad dressing, plus easy variations — once you know it, you'll never buy bottled again.
- Cooking for Lower Sodium: No-Salt-Added Pantry Swaps Simple pantry swaps and habits to cut sodium without losing flavour — starting with no-salt-added canned goods.
Mixed Bean Salad Made Simple
Mixed Bean Salad is the potluck workhorse with a cherry-vinegar surprise. Unico chick peas, kidney and lima beans fill the bowl — and the ready-made Bean Medley shortcut exists too.