Asian Sweet and Sour Bean Salad
Prep time
Total time
Kid- and family-friendly salad for lunches. Easy to make and ready in less than 15 minutes.
Serves: 15 servings (3/4 cup each)
  • 3 cans (14.5 oz. each) Cut Green Beans, drained
  • 1 bag (16 oz.) Kroger Private Selection frozen shelled edamame, thawed
  • 1 can (15.5 oz.) Kroger dark red kidney beans, rinsed and drained
  • 1 can (15.5 oz.) Kroger garbanzo beans, rinsed and drained
  • ¾ - 1 cup chopped red onion
  • ¾ cup unseasoned rice vinegar
  • ½ cup vegetable, corn or canola oil
  • ¾ cup granulated sugar
  • 1 heaping teaspoon Chinese (or Dijon) mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  1. Place edamame in separate glass bowl and microwave 2 minutes. In a large bowl, combine canned green beans, edamame, kidney beans, garbanzo beans and red onion, tossing lightly. Whisk rice vinegar, oil, sugar, Chinese mustard, salt and pepper in a separate small bowl until thoroughly blended. Pour dressing over bean-onion mixture and stir lightly to coat all ingredients. Can be enjoyed immediately. Refrigerate leftovers in tightly covered container. Makes about 11 ½ cups (about 15 servings of ¾ cup each).
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