Festive Bean Salad Recipe

5 6 6
Festive Bean Salad Recipe
Festive Bean Salad Recipe photo by Taste of Home
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Festive Bean Salad Recipe

Read Reviews
5 6 6
Publisher Photo
I had experimented with all kinds of bean salads before I hit on this one. My husband loves all the different bean varieties, and corn adds to the color and texture.—Dale Benoit, Monson, Massachusetts
MAKES:
13 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
13 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 2 cups fresh or frozen corn, thawed
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) red beans, rinsed and drained
  • 1 can (15-1/2 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (15-1/4 ounces) lima beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 large green pepper, chopped
  • 1 small onion, chopped
  • 1/2 cup chili sauce
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper

Directions

In a large bowl, combine the first nine ingredients. In a small bowl, whisk the chili sauce, oil, vinegar, garlic, oregano and pepper. Pour over bean mixture; toss to coat.
Refrigerate for at least 1 hour before serving. Yield: 13 servings (3/4 cup each).
Originally published as Colorful Bean Salad in Country Woman June/July 2011, p48

Nutritional Facts

3/4 cup: 199 calories, 5g fat (1g saturated fat), 0 cholesterol, 486mg sodium, 31g carbohydrate (3g sugars, 8g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

  • 2 cups fresh or frozen corn, thawed
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) red beans, rinsed and drained
  • 1 can (15-1/2 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (15-1/4 ounces) lima beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 large green pepper, chopped
  • 1 small onion, chopped
  • 1/2 cup chili sauce
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper
  1. In a large bowl, combine the first nine ingredients. In a small bowl, whisk the chili sauce, oil, vinegar, garlic, oregano and pepper. Pour over bean mixture; toss to coat.
  2. Refrigerate for at least 1 hour before serving. Yield: 13 servings (3/4 cup each).
Originally published as Colorful Bean Salad in Country Woman June/July 2011, p48

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Reviews forFestive Bean Salad

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veggiemama User ID: 4640590 219706
Reviewed Feb. 4, 2015

"Definitely better the next day. I actually didn't really like it on the first night and almost threw it out. Glad I tried it again the next day!"

MY REVIEW
cindyscookiecupboard User ID: 7012548 218041
Reviewed Jan. 17, 2015

"This salad is great and even better the next day. easy to prepare. A winner."

MY REVIEW
SaraMarx User ID: 135276 148868
Reviewed May. 30, 2014

"This is a great, different bean salad. Wonderful to send in my husband's summer lunches. Good protein but lower in fat than many salads."

MY REVIEW
JkayC User ID: 5673362 193587
Reviewed May. 20, 2014

"Very good salad! quick and easy too."

MY REVIEW
countrygal43 User ID: 5781869 192233
Reviewed May. 24, 2011

"This is not your average bean salad! It tastes 1000% better than a three bean salad, and I will make it again and again."

MY REVIEW
niesgirl User ID: 3725982 115065
Reviewed May. 24, 2011

"Family doesn't eat black olives, so I omitted them. Yummy. Nice texture combinations."

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