Kfc Bean Salad
Bright, tangy, and irresistibly satisfying, this KFC Bean Salad recipe is a vibrant medley of textures and flavors that's perfect for any occasion. With a trio of green beans, wax beans, and kidney beans paired with diced green and red bell peppers and a touch of red onion, this salad bursts with wholesome goodness and beautiful color. The sweet and tangy homemade dressing, crafted from white vinegar, sugar, vegetable oil, and a hint of celery seeds, elevates this dish to a crave-worthy side. Ready in minutes and packed with fiber and nutrients, this chilled salad is ideal for potlucks, barbecues, or as a refreshing complement to your favorite meals. Make it ahead of time to let the flavors meld for an even more delicious experience. Easy, versatile, and delicious—this recipe is a must-try for lovers of classic bean salads!
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Recipe Information
Ingredients
- 400 grams Cut green beans (canned, drained)
- 400 grams Cut wax beans (canned, drained)
- 400 grams Kidney beans (canned, rinsed and drained)
- 1 medium Green bell pepper (diced)
- 1 medium Red bell pepper (diced)
- 1 medium Red onion (finely chopped)
- 120 ml White vinegar
- 100 grams Granulated sugar
- 60 ml Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Celery seeds (optional)
Instructions
In a large mixing bowl, combine the drained green beans, wax beans, and kidney beans. Add the diced green bell pepper, red bell pepper, and chopped red onion.
In a small saucepan over medium heat, combine the white vinegar, sugar, vegetable oil, salt, black pepper, and celery seeds (if using). Heat the mixture until the sugar has completely dissolved, stirring occasionally. This should take about 3–5 minutes.
Remove the saucepan from the heat and allow the dressing mixture to cool to room temperature for about 5 minutes.
Pour the cooled dressing over the bean and vegetable mixture in the large mixing bowl. Stir gently to ensure all the ingredients are evenly coated with the dressing.
Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate the salad for at least 4 hours or preferably overnight to allow the flavors to meld together.
Before serving, give the salad a gentle stir. Serve chilled as a side dish or accompaniment to your favorite meal.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 705 mg | 31% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 21.1 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 424 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
