Growing up, summer gatherings at our house were always filled with laughter, sunshine, and my auntie’s signature bean salad. She’d prepare it the night before, allowing the flavors to meld together in the fridge. The next day, we’d gather around the table, eagerly awaiting that first bite. The combination of kidney beans, chickpeas, and green beans, all tossed in a zesty vinegar dressing, was a refreshing treat on hot days. As I got older, I realized that this simple dish was more than just a salad, it was a tradition, a symbol of family, and a reminder of the joy found in shared meals. Now, I make this salad for my own family, passing down the tradition and creating new memories. It’s a dish that brings us together, just as it did when I was a child.
Easy Summer Bean Salad with Canned Beans & Tangy Vinegar Dressing – Perfect for Potlucks & Meal Prep
Ingredients
Equipment
Method
- In a large bowl, combine all the beans, diced onion, and red bell pepper.
- In a small bowl, whisk together vinegar, olive oil, sugar, salt, and pepper.
- Pour dressing over bean mixture and toss to combine.
- Cover and chill for at least 30 minutes for best flavor.
- Stir again before serving.
Notes
Storage: Keeps well in the fridge for up to 4 days. Perfect for meal prep.
If you’re making this bean salad at home, a few simple kitchen tools can make prep quicker and cleanup easier. I’ve linked the ones I personally use and love below.
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