0 PT Viral Bean Salad
0 PT Viral Bean Salad
Ingredients
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup scallions, chopped
- 1 cup orange bell pepper, chopped
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1 cup dill pickles, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon white distilled vinegar
- 2 tablespoons pickle juice, from Kosher dill pickles
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Drain and rinse the kidney beans and black beans thoroughly using a strainer. Transfer them to a large mixing bowl or pitcher with a secure lid.
⏱️ 3 min
- 2
Add the chopped scallions, chopped orange bell pepper, chopped cucumber, halved cherry tomatoes, and chopped dill pickles to the bowl with the beans.
⏱️ 7 min
- 3
Stir in the chopped fresh parsley.
⏱️ 1 min
- 4
Pour in the white distilled vinegar and pickle juice.
⏱️ 1 min
- 5
Season with black pepper and salt to taste.
⏱️ 1 min
- 6
Secure the lid tightly on the mixing bowl or pitcher. Vigorously shake the bowl for 30-60 seconds to thoroughly combine all ingredients. This also provides a good arm workout!
⏱️ 1 min
- 7
For best results, refrigerate the bean salad for at least 1 hour to allow the flavors to meld. The salad gets even better the longer it sits in the refrigerator.
⏱️ 60 min
- 8
Serve chilled and enjoy this crunchy, salty, tangy, and filling salad.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
0 PT Viral Bean Salad
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup scallions, chopped
- 1 cup orange bell pepper, chopped
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1 cup dill pickles, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon white distilled vinegar
- 2 tablespoons pickle juice, from Kosher dill pickles
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Drain and rinse the kidney beans and black beans thoroughly using a strainer. Transfer them to a large mixing bowl or pitcher with a secure lid.
⏱️ 3 min - 2
Add the chopped scallions, chopped orange bell pepper, chopped cucumber, halved cherry tomatoes, and chopped dill pickles to the bowl with the beans.
⏱️ 7 min - 3
Stir in the chopped fresh parsley.
⏱️ 1 min - 4
Pour in the white distilled vinegar and pickle juice.
⏱️ 1 min - 5
Season with black pepper and salt to taste.
⏱️ 1 min - 6
Secure the lid tightly on the mixing bowl or pitcher. Vigorously shake the bowl for 30-60 seconds to thoroughly combine all ingredients. This also provides a good arm workout!
⏱️ 1 min - 7
For best results, refrigerate the bean salad for at least 1 hour to allow the flavors to meld. The salad gets even better the longer it sits in the refrigerator.
⏱️ 60 min - 8
Serve chilled and enjoy this crunchy, salty, tangy, and filling salad.
⏱️ 1 min