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Marinated Vegetable Bean Salad Recipe

Marinated Vegetable Bean Salad Recipe

Canned beans make this colorful salad hearty...and bottled Italian dressing is an easy and tasty topper.
TOTAL TIME: Prep: 10 min. + chilling YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Marinated Vegetable Bean Salad

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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."

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