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Veggie Bean Salad

 Veggie Bean Salad
A colorful blend of hearty beans and crunchy vegetables is what brings folks back for seconds after they try this salad. It never fails to spark compliments and recipe requests.
18-20 ServingsPrep: 15 min. + chilling

Ingredients

  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 2 medium carrots, grated
  • 1 small zucchini, diced
  • 5 medium radishes, sliced
  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup shredded Swiss cheese

Directions

  • In a bowl, combine the first six ingredients. In a small bowl,
  • combine the oil, vinegar, Italian seasoning, salt, garlic powder and
  • onion powder; mix well. Pour over vegetable mixture and toss to
  • coat. Cover and refrigerate for at least 2 hours. Top with cheese.
  • Serve with a slotted spoon. Yield: 18-20 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 118 calories, 8 g fat (1 g saturated fat), 2 mg cholesterol, 133 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein.