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    Home » Puerto Rican Recipes » Ensalada de Granos

    Published: Dec 10, 2022 Modified: Dec 10, 2022 by Catherine Arena 2 Comments

    Ensalada de Granos

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    Ensalada de Granos Pinterest image.
    Ensalada de Granos Pinterest image.

    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!

    The ensalada de granos in a serving casserole white dish.

    Just like our ensalada de pasta fría (cold pasta 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.

    Jump to:
    • What Kind of Beans, Legumes Can I Use in this Salad?
    • Ingredients for this version of Ensalada de Granos
    • How to Make Ensalada de Granos
    • What to Serve this Side Dish with
    • To Store Leftovers
    • Tips and Suggestions for the Best Ensalada de Granos
    • 📖 Recipe

    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.

    The ensalada de granos in a serving casserole white dish.

    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

    The ingredients you will need for the ensalada.
    • 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

    Balsamic vinegar in a large mixing bowl.
    All the ingredients to make the ensalada de granos in a large mixing bowl.
    All the ingredients for the ensalada in a large mixing bowl tossed with the balsamic vinaigrette.
    • 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.

    The ensalada de granos in a serving casserole white dish.

    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.

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Ensalada de granos in a serving casserole white dish. with a lime wedge beside it.

    Ensalada de Granos

    Ensalada de Granos (Bean Salad) is an incredibly tasty, easy, and tangy cold salad that's perfect for a small family or serving a large group. It's a perfect side dish for any day of the week that everyone will enjoy and anyone can put together!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Puerto Rican
    Prep Time: 10 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 8
    Calories: 305kcal
    Author: Catherine Arena

    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.

    Notes

    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.
     

    Nutrition

    Serving: 8 | Calories: 305kcal | Carbohydrates: 26g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 9mg | Potassium: 413mg | Fiber: 5g | Sugar: 7g | Vitamin A: 755IU | Vitamin C: 28mg | Calcium: 36mg | Iron: 2mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

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    Comments

    1. Wendy Padilla says

      January 21, 2023 at 8:59 pm

      Can I use apple cider vinegar?

      Reply
      • Cathy says

        January 22, 2023 at 9:09 am

        Hello Wendy! Yes, you sure can use apple cider vinegar. It will work excellently in this dish.

        Reply
    5 from 1 vote (1 rating without comment)

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