Sweet-Sour Bean Salad is a colorful and refreshing side dish popular in mid-20th century American cooking, particularly for potlucks, picnics, and backyard gatherings. This salad combines a variety of canned beans with crisp vegetables, all marinated overnight in a tangy-sweet vinaigrette made from sugar, vinegar, and oil. The contrast of flavors, sweet, sour, and savory, makes it a vibrant addition to summer tables and a reliable make-ahead option. The use of pimentos or bell peppers adds not only flavor but also extra visual appeal. Its simplicity, shelf-stable ingredients, and long marinating time made it a favorite for hosts looking for a dish that improves with time and travels well.
Ingredients
Salad Base:
- 1 can green beans (cut)
- 1 can yellow wax beans (cut)
- 1 can kidney beans (drained)
- 1 can can chopped celery
- 1 green bell pepper (small, chopped)
- 1 onion (small, chopped)
Sauce:
- ¾ cup sugar
- 1 tsp salt
- ½ tsp black pepper
- ½ cup vinegar
- ½ cup Wesson oil (or other neutral oil)
Optional:
- 2 tbsp chopped pimentos (for color)
Instructions
Step 1: Prepare Vegetables
- Drain the canned beans. Chop celery, bell pepper, and onion into small pieces.
Step 2: Mix Salad Base
- Combine the green beans, yellow beans, kidney beans, celery, green pepper, and onion in a large mixing bowl.
Step 3: Make Sauce
- In a small saucepan, whisk together sugar, salt, pepper, vinegar, and oil until sugar is dissolved. Remove from heat and let cool slightly.
Step 4: Combine and Marinate
- Pour sauce over the bean mixture. Add pimentos if using. Mix thoroughly to coat evenly.
Step 5: Chill Overnight
- Cover and refrigerate overnight to allow flavors to blend. Toss before serving.
Tips
- Add sliced pimentos as suggested to boost color and presentation.
- Rinse canned beans to reduce sodium before mixing.
- Substitute apple cider vinegar for a fruitier flavor.
- Use red onion for added color and a slightly sweeter bite.
- Add chickpeas or wax beans to make it a “four-bean” salad.
- For less sweetness, reduce sugar to ½ cup.
- For oil-free version, omit oil and increase vinegar slightly.
- Add fresh herbs (parsley, dill) just before serving for brightness.
- Serve well-chilled for best texture and flavor.
- Use frozen beans (thawed and blanched) if you prefer lower sodium.
Nutrition
Calories: 210kcalCarbohydrates: 22gProtein: 4gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 2.5gSodium: 340mgPotassium: 290mgFiber: 5gSugar: 12gVitamin A: 180IUVitamin C: 18mgCalcium: 35mgIron: 2mg
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