Garden Bean Salad Recipe

Garden Bean Salad Recipe photo by Taste of Home

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A colorful blend of hearty beans and crunchy vegetables is what brings folks back for seconds after they try this salad. It never fails to spark compliments and recipe requests.

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Garden Bean Salad Recipe

Prep: 15 min. + chilling

Yield: 18-20 Servings

15 15

Ingredients

2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 medium carrots, grated
1 small zucchini, diced
5 medium radishes, sliced
2/3 cup olive oil
1/3 cup red wine vinegar
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup shredded Swiss cheese

Directions

In a bowl, combine the first six ingredients. In a small bowl, combine the oil, vinegar, Italian seasoning, salt, garlic powder and onion powder; mix well. Pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 2 hours. Top with cheese. Serve with a slotted spoon. Yield: 18-20 servings.

Nutritional Facts 1 serving (1/2 cup) equals 118 calories, 8 g fat (1 g saturated fat), 2 mg cholesterol, 133 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Garden Bean Salad in Taste of Home June/July 1999, p33