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!

Whether you need an easy side dish for a potluck gathering or the holidays, this bean salad fits the bill!

It’s delicious, really easy to put together, and will serve a small or large gathering.

A little goes a long way with this salad. An excellent cost-effective dish!

It’s also a dish we like to refer to as a “dump and stir” dish. Meaning, you simply add all the ingredients into a mixing bowl and stir.

When it comes to making a side dish, it doesn’t get easier than that!

Not only is it simple and easy to put together, but the balsamic vinaigrette it is tossed in is just delicious!

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:

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

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• 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.