 Bean salad made withwhite beans, red and green bell peppers, and onions | |
| Alternative names | Three-bean salad, four-bean salad, etc. |
|---|---|
| Type | Salad |
| Main ingredients | Beans (green beans, yellowwax beans),chickpeas,kidney beans,onions,peppers or othervegetables |
Bean salad is a commonsalad composed of various cookedbeans—typicallygreen,wax,kidney, and/orlima beans—tossed in a sweet-sourvinaigrette.[1] Variant ingredients include fresh rawonions,bell pepper, and/or other cooked or rawvegetables, such aschickpeas.[2]
Bean salad can also be prepared as apickled dish,[3] making it a popular choice forhome canning.[4] Salads prepared with this method should be used within a year for best quality.[5]
Cultures around the world have their own version of bean salad.[6]Balela is aMiddle Eastern salad that typically uses chickpeas andblack beans withtomatoes,herbs,parsley, andlemon juice.[7] South American bean salad featuresporoto beans with tomatoes, parsley,oil and vinegar, and is served with grilled steak.[8]
The dish is commonly known in the United States as "three-bean salad".[9] The generic term “bean salad” may also include a starch such asbarley,pasta,rice, orquinoa.[10]
Since at least the 19th century, salads using cooked beans have been commonly used for eating outside at parks and outings.[11][12]
The principal ingredients, the beans, have already been cooked and thevinaigrette helps to temporarily preserve the dish without refrigeration. If refrigerated, bean salad can last between three and five days and should be discarded when left out more than two hours.[13] The absence of meat or dairy products in most recipes also allows this dish to keep longer than other food items that require consistent refrigeration and sealed storage.[14]
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