Ingredients for Bean Salad Pizzazz
- 1 (14 1/2 ounce) can green beans, drained
- 1 (14 1/2 ounce) can wax beans, drained
- 1 (14 1/2 ounce) can kidney beans, drained and rinsed
- 1 small red onion, finely chopped
- 1 medium jalapeño pepper, minced
- 1 1/2 cups grape tomatoes, halved
- Lemon, Juice Of
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon brown sugar
- 1 tablespoon sugar
- 1 tablespoon Dijon mustard
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How to Make Bean Salad Pizzazz
- Drain and rinse all beans thoroughly. Set aside in a large serving bowl.
- Add the finely chopped red onion, minced jalapeños, and halved grape tomatoes to the bowl of beans.
- In a separate medium bowl, whisk together the lemon juice, white wine vinegar, olive oil, salt, pepper, sugar, and Dijon mustard until smooth and emulsified.
- Taste the dressing and adjust seasonings (salt, pepper, sugar) to your preference.
- Pour the dressing over the bean and vegetable mixture.
- Gently toss everything together until the vegetables are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld. For best results, chill for at least 4 hours or overnight.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
35g
Fat
6g
Carbs
8g
