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Fancy Bean Salad Recipe
Fancy Bean Salad Recipe photo by Taste of Home

Fancy Bean Salad Recipe

Publisher Photo
Bursting with a colorful crunch, this bean salad is a snap thanks to store-bought salad dressing. Iola Eagle, Bella Vista, Arkansas
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings

Ingredients

  • 1 package (16 ounces) frozen gold and white corn, thawed
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium cucumber, finely chopped
  • 1 cup finely chopped sweet onion
  • 1 medium sweet red pepper, finely chopped
  • 1 cup fat-free honey Dijon salad dressing

Nutritional Facts

3/4 cup equals 168 calories, 1 g fat (trace saturated fat), 0 cholesterol, 197 mg sodium, 33 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchange: 2 starch.

Directions

  1. In a large bowl, combine the first seven ingredients. Pour salad dressing over mixture and toss to coat. Cover and refrigerate until serving. Yield: 12 servings (3/4 cup each).
Originally published as Fancy Bean Salad in Taste of Home August/September 2008, p47

Nutritional Facts

3/4 cup equals 168 calories, 1 g fat (trace saturated fat), 0 cholesterol, 197 mg sodium, 33 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchange: 2 starch.

Reviews for Fancy Bean Salad

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 3, 2013

"Family really liked this one!"

MY REVIEW
Reviewed Sep. 18, 2013

"This salad is wonderful and we love the crunch of the cucumbers!"

MY REVIEW
Reviewed Jul. 18, 2012

"We have shared this recepie with more people than any othe, people just love it! Healthy and delicious, it's a good summer treat."

MY REVIEW
Reviewed May. 29, 2011

"Absolutely delicious! I've made this countless times since it appeared in a 2008 issue and it's one of my favorites. Also very quick and easy to make."

MY REVIEW
Reviewed May. 29, 2011

"Absolutely delicious! I've made this countless times since it appeared in a 2008 issue and it's one of my favorites. Also very quick and easy to make."

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