My Favourite Salads
This is one of our favourite summer salads. It’s very simple to make and tastes very mild and flavourful. Please ensure that you add sugar, as specified. It blends very well with the tanginess of the vinegar. You can also crush some clove garlic, or add some Dijon mustard or some herbs, if you prefer. Personally I just love eating it simple, the way it is. This salad can also be served warm, so I had some for lunch yesterday and it was so filling, I almost skipped dinner. If you like beans, you’ll love it. If you don’t love beans then just skip it and leave it for the bean lovers. I hope you enjoy.
- Ingredients for salad
- 1 cup sliced green beans
- 1 cup canned whole corn kernels
- 1 398g (14fl. oz) can red kidney beans
- Ingredients for dressing
- ½ teaspoon sugar
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- Salt and freshly ground black pepper to taste
Please remember to assemble all ingredients before you start Boil the green beans in salted water to your desired doneness. (I boiled mine for 5 minutes).
Combine all dressing ingredients
in a jar and shake thoroughly to combine. Adjust seasoning.
Combine all salad ingredients in a bowl, drizzle dressing on top and toss to combine. Adjust seasoning.
Chill and serve, but this salad can also be served warm on cold days. I do that all the time. We really enjoy eating this salad, Hope you do too!
Bean Salad
Preparation time: 10 minutes; Cooking Time: 5-10 minutes; Serves: 4
Ingredients for salad
- 1 cup sliced green beans
- 1 cup canned whole corn kernels
- 1 x 398g (14fl. oz) can red kidney beans, drained
Ingredients for dressing (you can double or triple amount, as required)
- ½ teaspoon sugar
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Boil the green beans in salted water to your desired crunchiness. (I boiled mine for 5 minutes).
- Combine all dressing ingredients in a jar and shake thoroughly to combine. Adjust seasoning.
- Combine all salad ingredients in a bowl, drizzle dressing on top and toss to combine. Check seasoning.
- Chill and serve. This salad can also be served warm.
- Variations: add Feta cheese, crumbled goat cheese, grated Parmigiano Reggiano or Pecorino Romano, add some tomatoes, or capsicum (bell peppers) . Variations are endless.
My Favourite Pastime 
Very interesting combination!
oh yes it is!
Liz
This salad looks like a very healthy food. And the combination of the colors is also wonderful. By the way, which part of Canada do you live in? I’m going to Toronto this month for business trip. ^^
I am so sorry I took so long to respond to this.I had taken some time off. I live in Guelph, West of Toronto. Have you already gone to Toronto? Let me know!
Liz
I’m so sorry that I missed this message. I came back from Toronto last Saturday. I had a good time there. The weather was so lovely to hang around the downtown. Please have a good week!
Hi Jessie,
What a shame. I was in Toronto this week on Tuesday and yesterday too. I am glad to hear you had a good time. The weather in Toronto is usually much better than in Guelph, especially in Winter. Have a great week ahead!
Liz
Nothing beats home cooking. Your beens look very appealing and I know they’r delicious too.
Thank you!
Liz
Bean salad is a favorite of mine too and you can make it different ways, such as the vinegar and beans and even the seasonings. I agree less sugar and oil is much better 🙂 Good idea about adding corn – I have never done that.
You should try adding corn, next time. Have a great week!
Liz
Bean salad is a favorite of mine too and you can make it different ways, such as the vinegar and beans and even the seasonings. I agree less sugar and oil is much better 🙂
Thanks aunt Juju for being a frequent visitor here. Have a great week, ahead!
Liz
I’ve made lots of bean salads, because they’re inexpensive but delicious, but I’ve never included green beans! I think I will now. Thanks!
You should, next time you try. Thanks for visiting and do have a fabulous week!
liz
Looks great, I often do green beans with a balsamic glaze: http://nosaltnofatnosugar.com/2014/04/23/low-salt-easter-dinner-how-to-enjoy-the-holiday-meal/
Hi John,
Thanks for sharing the link. I’ll look at it!
Liz
I may have to try this for a “Meatless Monday” dish. Sounds delicious!
Did you try it? I hope you enjoyed it!
Liz
You know beans and I get along extremely well! This looks fabulous!
Me too. I’m glad you love beans!
Liz
wow, a great classic in summer … i add also often olives or tuna fish, if I want something more … rich 🙂
This recipe is simple, but arguably one of my best salads. I love it very much. I wish you a fabulous Sunday!
Liz