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

Speedy Bean Salad Recipe

Publisher Photo
I like to double this recipe and take it along to potlucks and picnics. This refreshing salad is a hit every time I serve it.
TOTAL TIME: Prep: 10 min. + marinating
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating
MAKES: 6 servings

Ingredients

  • 3/4 cup sugar
  • 2/3 cup cider vinegar
  • 1/3 cup canola oil
  • 1 teaspoon salt
  • Dash pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) great northern beans, rinsed and drained
  • 1/2 medium onion, chopped
  • 1/2 cup chopped green pepper

Nutritional Facts

3/4 cup equals 397 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 768 mg sodium, 60 g carbohydrate, 10 g fiber, 11 g protein.

Directions

  1. In a large bowl, combine the sugar, vinegar, oil, salt and pepper. Stir in all remaining ingredients. Cover and refrigerate until serving. Yield: 6 servings.
Originally published as Speedy Bean Salad in Country Woman November/December 1991, p37

Nutritional Facts

3/4 cup equals 397 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 768 mg sodium, 60 g carbohydrate, 10 g fiber, 11 g protein.

Reviews for Speedy Bean Salad

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 15, 2014

Doubled the recipe for a church brunch. In hind sight it seemed like there was too much liquid so next time I will add less and see haow it looks. I will also make it more than 24 hours in advance because the tiny bit of leftovers that come home with us tasted even better the next day.

MY REVIEW
Reviewed Jan. 27, 2013

I made this recipe for a family get-together, and it's delicious. When I doubled the recipe, I used 1 1/4 cups sugar, 3/4 cup cider vinegar, and 1/2 cup canola oil. I also used red onion and did not include the green pepper.

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