Bean Salad Recipe
User Reviews
5
Bean Salad Recipe
Description
The salad features a blend of drained and rinsed canned beans including kidney, red, white kidney, lima, and black beans, complemented with thawed corn, green bell pepper, olives, and chopped onion. The dressing mixes chili sauce, olive oil, red wine vinegar, garlic, oregano, and black pepper, which when combined with the bean mixture, coats everything evenly.
After tossing, the salad is refrigerated for an hour allowing the ingredients to meld and the flavors to develop. The texture is a mix of crunchy vegetables and tender beans with a tangy, mildly spicy dressing. It serves well chilled as a side salad or a light vegetarian option.
Ingredients
- 2 cups corn thawed, frozen
- 1 can 16 ounces kidney beans, drained and rinsed
- 1 can 16 ounces red beans, drained and rinsed
- 1 can 15.5 ounces white kidney beans, drained and rinsed
- 1 can 15.5 ounces lima beans, drained and rinsed
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 2 1/4 ounces sliced ripe olives, drained
- 1 green bell pepper chopped
- 1 onion chopped, small
- 1/2 cup chili sauce
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic minced, cloves
- 2 teaspoon oregano dried
- 1/2 teaspoon black pepper
Instructions
- Using a large bowl, add the first nine ingredients.
- Using a glass measuring cup or small bowl, add the chili sauce, oil, vinegar, garlic, oregano and pepper. Whisk to combine.
- Pour liquid mixture over bean mixture. Toss to coat.
- Cover and refrigerate for 1 hour.
- Enjoy!!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 54g | 18% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Sodium | 187mg | 8% |
| Potassium | 879mg | 19% |
| Fiber | 15g | 60% |
| Sugar | 6g | 12% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 12.1mg | 13% |
| Calcium | 60mg | 6% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.