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

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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


  • 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: 397 calories, 14g fat (2g saturated fat), 0 cholesterol, 768mg sodium, 60g carbohydrate (28g sugars, 10g fiber), 11g protein.


  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

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deerfieldmomNJ User ID: 7990565 14771
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."

becky66 User ID: 1915904 26600
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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