Spare Spoons Kitchen
Aunt Betty’s Comfort Kitchen · Salads

Marinated Bean Salad

A sweet-and-sour marinated salad of green beans, peas, pepper, and onion — stir it together, let it sit a day, and it keeps for over a week. Naturally vegan and gluten-free, and a potluck workhorse.

10 min prep ~24 hr marinate
Effort ●○○○ Time ●○○○ Anytime
VeganGluten-Free
Servingsamounts scale to match
8
Units

Ingredients

Make it a day ahead — the long marinade is the recipe. Stir the sugar-vinegar-oil dressing until the sugar dissolves, pour it over the drained beans and vegetables, and let it sit about 24 hours. It only gets better, and it keeps about 10 days in the fridge.

Easier, if you like

  • A bag of frozen cut green beans (thawed and drained) works in place of canned.
  • Quick-pickle the onion separately for 10 minutes if you want its bite gentler from the start.

Method

    Cook's notes

    Naturally vegan and gluten-free.

    It keeps about 10 days — the sugar-vinegar marinade preserves it, so it's a great make-ahead.

    Serve with a slotted spoon (it's swimming in dressing), and the dressing is good tossed with greens after.

    Add a drained can of kidney or wax beans to make it a true three-bean salad.

    Vegan and gluten-free as written

    Vegan / gluten-free: it already is — no swaps needed.

    Less sweet: cut the sugar to ½–¾ cup for a sharper, more savory salad.