Print
Bean Salad with Pickled Vegetables

Bean Salad with Pickled Vegetables

Salad featuring green beans, black beans, pickled onions and red peppers in a briny mustard vinaigrette. Perfect for a picnic!

Course Salads & Dressings, Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 30 minutes
Servings 6
Calories 127 kcal
Author Adapted from Food Network Magazine

Ingredients

  • 1/2 cup white vinegar
  • 1 lemon juiced
  • 1 teaspoon sugar
  • 1/2 teaspoon coriander seeds crushed
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 1 small red bell pepper thinly sliced
  • 1/2 small red onion thinly sliced
  • 1 pound string beans trimmed and cut into 2- to 3-inch pieces
  • 14 1/2 ounces black beans rinsed and drained
  • 1 teaspoon Homemade White Wine Mustard
  • 1/4 cup extra-virgin olive oil

Instructions

BRINE THE VEGETABLES

  1. In a saucepan, combine the vinegar, half of the lemon juice, 1/2 cup water, sugar, coriander, salt, and a few grinds of pepper. Bring to a boil and cook for about 2 minutes. 

  2. Place the bell pepper and onion in a bowl; pour in the brine. Let cool to room temperature.

PREPARE THE BEANS

  1. Bring a large pot of water to a boil. Add a little bit of salt and the string beans. Cook until tender, but still crisp (about 5 minutes).

  2. Drain and rinse with cold water. Place string beans and black beans in a large bowl.

MAKE THE DRESSING

  1. Measure out 1/4 cup of the brine that the vegetables are soaking in and place in a medium bowl. Whisk in the remaining lemon juice and the mustard. 

  2. While whisking continuously, add the olive oil in a steady stream. Continue whisking until smooth.

PUT IT TOGETHER

  1. Drain the peppers and onions. Add the vegetables and dressing to the bowl with the beans. Toss to combine. 

  2. Cover and refrigerate at least an hour. Season with salt and pepper before serving.

Recipe Notes

Your string beans don't need to all be green! Throw in some purple and yellow beans if you can find them.

Don't feel like making your own mustard? Dijon or stone-ground will do.

The sodium count may be misleading as some of the salt gets poured off in the brine and the cooking water for the beans.