Ensalada de Granos (Bean Salad) is a tasty, easy-to-make, tangy cold salad ideal for family meals and large gatherings. This versatile side dish is perfect any day of the week, enjoyed by everyone, and simple to prepare!
Just like our ensalada de pasta fría (cold pasta salad) and our ensalada de arroz primavera (primavera rice salad), this vibrant bean salad is a refreshing addition to any meal! It’s tangy, bursting with flavor and texture, making it perfect for any occasion. Whether you’re preparing a quick weeknight dinner for the family or hosting a large gathering, this versatile and nutritious dish is sure to impress. Easy to assemble and filled with fresh ingredients, Ensalada de Granos will quickly become a favorite side dish that everyone will love.
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What Kind of Beans, Legumes Can I Use in this Salad?
Whatever you like! Use whatever you have available in your pantry or whatever you like! Simple!
The whole idea of this salad recipe is to put a side dish together quickly and effortlessly that’s also delicious.
for my ensalada de granos, I used dark kidney beans, green beans and corn.
Bean Salad Variations
Other delicious additions or variations include:
- garbanzo beans
- cannellini beans
- lima beans
- wax beans
- pinto beans
- black beans
Ingredients for this version of Ensalada de Granos
- kidney beans
- green beans
- corn
- red and green peppers
- tomatoes
- red onions
- garlic
- cilantro
Balsamic Vinaigrette
- olive oil
- balsamic vinegar
- fresh lime juice
- salt and pepper to taste
How to Make Ensalada de Granos
- Add the balsamic vinaigrette ingredients into a large bowl and whisk well.
- Rinse the cans under warm water to remove any factory debris.
- Open cans and drain the thick liquid, followed by a quick rinse under cool water. Add all the canned ingredients to the bowl.
- Add the red onions, peppers, tomatoes, garlic, and cilantro. Stir all the ingredients well.
- You can serve immediately or cover and refrigerate for 1, or 2 hours or cover and refrigerate overnight.
If refrigerating overnight, remove from the refrigerator an hour before serving so the salad is still cold but not teeth-gritting cold. Stir before serving.
Substitutions
If you do not like cilantro, you can substitute it with parsley.
If you do not have balsamic vinegar, use red wine vinegar instead or white vinegar.
What to Serve this Side Dish with
This salad goes well with practically anything.
Pork, chicken, beef, ribs and fish are all excellent choices.
For example, Puerto Rican fried pork chops, and ensalada de papa (potato salad) are a favorite combo in our home.
To Store Leftovers
This salad is stored best in an airtight container and will last for up to 4 days.
Although it is not completely necessary, remove the salad from the refrigerator an hour or so before serving.
Tips and Suggestions for the Best Ensalada de Granos
- This salad is best when made 2 hours before you plan on serving it.
- For the thinnest red onions, use a mandoline.
- If you are not a fan of cilantro, you can substitute it with parsley or dill.
- Always drain the liquid from the beans and drain under cool water before adding it to the salad.
- Although this salad is a side dish, you can make it a main meal simply by adding some sort of protein like grilled chicken or beef.
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📖 Recipe
Ensalada de Granos
Ingredients
- 1 can dark kidney beans drained and rinsed
- 1 can green beans drained and rinsed
- 1 can corn drained and rinsed
- 3 garlic cloves finely minced
- ½ red onion thinly sliced
- 2 roma tomatoes rinsed and chopped
- ½ red pepper rinsed and chopped
- ½ green pepper rinsed and chopped
- handful of cilantro rinsed and coarsely chopped
Balsamic Vinaigrette
- ¾ cup light olive oil
- ½ cup balsamic vinegar
- 1 small lime juiced
- salt and pepper to taste
Instructions
Balsamic Vinaigrette
- Add the balsamic vinaigrette ingredients into a large bowl and whisk well.
Salad
- Rinse the cans under warm water to remove any factory debris.
- Open cans and drain the thick liquid, followed by a quick rinse under cool water.
- Add all the canned ingredients to the bowl.
- Add the red onions, peppers, tomatoes, garlic, and cilantro. Stir all the ingredients well.
- Can be served immediately but is better if refrigerated for 1, or 2 hours or covered and refrigerated overnight.
Wendy Padilla says
Can I use apple cider vinegar?
Cathy says
Hello Wendy! Yes, you sure can use apple cider vinegar. It will work excellently in this dish.