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Summer Bean Salad

 Summer Bean Salad
I’ve been making this recipe for over 30 years, and it always seems to be a favorite. This isn’t your typical bean salad, though—the mandarin oranges make it unique and refreshing.
6 ServingsPrep: 10 min. + chilling

Ingredients

  • 2 cans (11 ounces each) mandarin oranges, drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 medium green pepper, chopped
  • 1/2 cup chopped red onion
  • 1/4 cup minced fresh parsley
  • 1/2 cup canola oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon sugar

Directions

  • In a large bowl, combine the oranges, beans, green pepper, onion and
  • parsley. In a jar with a tight-fitting lid, combine the oil, vinegar
  • and sugar; shake well.
  • Pour over salad and toss to coat. Cover and refrigerate for at least
  • 4 hours before serving. Yield: 6 servings.