salad of beans with a sweet and sour dressing

Sweet and Sour Bean Salad

I decided that my 30 days of beans needed another bean salad.  For this one, I decided to switch up the flavors and try something new.   I selected beans that would create a pretty color combination–garbanzo, edamame, and kidney beans.   I added onion to enhance their flavor.  I believe that onions and beans are a natural pairing. I combined all of the beans and the onion in a bowl.

garbanzo and kidney beans along with edamame and onion are layered in a bowl.For the dressing, I opted for  Catalina dressing (or red French) dressing.  To this, I added some black pepper, and seasoned rice vinegar.  I didn’t add salt because the canned beans contained salt.

kidney beans, garbanzo beans, edamame, and onion are dressed with a sweet and sour dressing.The finished salad was simple and delicious.  I stored it in the fridge for a couple of hours to allow the flavors to meld together.  Then, I served it alongside some barbecued meat.  It was a delicious and refreshing side dish.  I will definitely be making it again.

Here’s the printable recipe.  Give it a try and let us know what you think.

Thanks for visiting Patty Cake’s Pantry.

Sweet and Sour Bean Salad
Prep time: 
Total time: 
Serves: 8
  • 1 (15 ounce) can garbanzo beans
  • 1 (15 ounce) can dark red kidney beans
  • 1 (10 ounce) package edamame
  • ½ cup chopped yellow onion
  • ½ cup Catalina or French dressing
  • 3 tablespoons seasoned rice vinegar
  • ¼ teaspoon ground black pepper
  1. Drain and rinse garbanzo and kidney beans and place in a bowl.
  2. Add chopped onion to bowl with beans.
  3. Cook edamame according to package directions.
  4. Rinse and drain edamame to cool them off.
  5. Add to bowl with kidney beans, garbanzo beans, and onions.
  6. In another bowl, mix together salad dressing, vinegar, and pepper.
  7. Pour over bean and onion mixture.
  8. Mix well to combine.
  9. Refrigerate for at least 1 hour before serving.

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