Marinated Vegetable Bean Salad Recipe
Marinated Vegetable Bean Salad Recipe photo by Taste of Home
Next Recipe

Marinated Vegetable Bean Salad Recipe

Read Reviews
5 1 1
Publisher Photo
Canned beans make this colorful salad hearty...and bottled Italian dressing is an easy and tasty topper.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 20 servings


  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) cut green beans, drained
  • 2 cans (14-1/2 ounces each) wax beans, drained
  • 1 jar (10 ounces) small pimiento-stuffed olives
  • 6 cups fresh broccoli florets, finely chopped (about 2 pounds)
  • 2 medium green peppers, chopped
  • 2 medium sweet red peppers, chopped
  • 1 medium red onion, chopped
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1 bottle (16 ounces) Italian salad dressing

Nutritional Facts

3/4 cup: 143 calories, 10g fat (1g saturated fat), 0 cholesterol, 816mg sodium, 11g carbohydrate (3g sugars, 3g fiber), 3g protein.


  1. In a large salad bowl, combine the first 10 ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate overnight. Stir before serving. Yield: about 20 servings.
Originally published as Marinated Vegetable Bean Salad in Down the Aisle Country-Style 2000, p40

Reviews for Marinated Vegetable Bean Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
86county User ID: 2212728 53392
Reviewed Jun. 9, 2010

"Used this recipe for a graduation reception. Very easy, well liked by the guests. Will be making it again for a large dinner party as one of the side salads. Excellent choice."

Loading Image