Festive Bean Salad
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 13 servings.
I had experimented with all kinds of bean salads before I hit on this one. My husband loves all the different bean varieties, and corn adds to the color and texture.—Dale Benoit, Monson, Massachusetts
Ingredients
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2 cups fresh or frozen corn, thawed
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (16 ounces) red beans, rinsed and drained
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1 can (15-1/2 ounces) cannellini beans, rinsed and drained
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1 can (15-1/4 ounces) lima beans, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
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1 can (2-1/4 ounces) sliced ripe olives, drained
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1 large green pepper, chopped
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1 small onion, chopped
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1/2 cup chili sauce
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1/4 cup olive oil
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1/4 cup red wine vinegar
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2 garlic cloves, minced
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2 teaspoons dried oregano
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1/2 teaspoon pepper
Directions
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1.
In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the chili sauce, oil, vinegar, garlic, oregano and pepper. Pour over bean mixture; toss to coat.
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2.
Refrigerate for at least 1 hour before serving.
Nutrition Facts
3/4 cup: 199 calories, 5g fat (1g saturated fat), 0 cholesterol, 486mg sodium, 31g carbohydrate (3g sugars, 8g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.
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