Vinegar and Oil Bean Salad ๐ฅ
Overview:
This Vinegar and Oil Bean Salad is a timeless recipe, perfect for potlucks, holidays like Christmas and Thanksgiving, or any occasion where you want to impress your guests with a flavorful and easy-to-make dish. It’s a family favorite that receives rave reviews every time it’s served, making it a staple in many households. With a prep time of just 10 minutes and no cooking required, this salad is a quick and convenient option for busy days or last-minute gatherings.
- Preparation Time: 10 minutes
- Total Time: 10 minutes
- Servings: 6
Ingredients:
- 1 can dark red kidney beans
- 1 onion
- 1 pepper
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup vinegar
- 3/4 cup oil
Instructions:
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Prepare the Bean Mixture:
- Start by draining the liquid from the can of dark red kidney beans and rinsing them thoroughly. Transfer the beans to a mixing bowl.
- Finely chop the onion and add it to the beans. Gently mix the onion and beans together until evenly distributed.
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Make the Dressing:
- In a small saucepan, combine the vinegar, oil, salt, sugar, and pepper. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
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Cool the Dressing:
- Once the dressing comes to a boil, remove the saucepan from the heat and allow the dressing to cool slightly. This will help the flavors meld together and prevent wilting when poured over the bean mixture.
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Combine and Refrigerate:
- Pour the cooled dressing over the bean mixture, ensuring that all the beans and onions are coated evenly. Toss gently to combine.
- Cover the salad bowl with plastic wrap or a lid and refrigerate the salad until it’s thoroughly chilled. This allows the flavors to develop and intensify.
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Serve and Enjoy:
- After the salad has chilled for at least a few hours, preferably overnight, it’s ready to be served. The longer it sits, the more flavorful it becomes, so making it a day or two in advance is highly recommended for the best results.
Nutritional Information (per serving):
- Calories: 395.6
- Fat: 18.5g
- Saturated Fat: 2.6g
- Cholesterol: 0mg
- Sodium: 574mg
- Carbohydrates: 51.6g
- Fiber: 9.3g
- Sugar: 26.7g
- Protein: 8.6g
This Vinegar and Oil Bean Salad is a delightful combination of flavors and textures, with the tanginess of the vinegar balanced perfectly by the sweetness of the sugar and the crunchiness of the onions. It’s a versatile dish that pairs well with a variety of main courses and is sure to become a favorite in your household too. Whether you’re serving it at a holiday gathering or a casual potluck, this salad is bound to impress!
