Marinated Vegetable Bean Salad Recipe

5 1 1
Marinated Vegetable Bean Salad Recipe
Marinated Vegetable Bean Salad Recipe photo by Taste of Home
Publisher Photo

Marinated Vegetable Bean Salad Recipe

Read Reviews
5 1 1
Publisher Photo
Canned beans make this colorful salad hearty...and bottled Italian dressing is an easy and tasty topper.
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) cut green beans, drained
  • 2 cans (14-1/2 ounces each) wax beans, drained
  • 1 jar (10 ounces) small stuffed olives, drained
  • 6 cups broccoli florets, finely chopped (about 2 pounds)
  • 2 medium green peppers, chopped
  • 2 medium sweet red peppers, chopped
  • 1 medium red onion, chopped
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1 bottle (16 ounces) Italian salad dressing

Directions

In a large salad bowl, combine the first 10 ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate overnight. Stir before serving. Yield: about 20 servings.
Originally published as Marinated Vegetable Bean Salad in Down the Aisle Country-Style 2000, p40

Nutritional Facts

3/4 cup: 143 calories, 10g fat (1g saturated fat), 0 cholesterol, 816mg sodium, 11g carbohydrate (3g sugars, 3g fiber), 3g protein.

  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) cut green beans, drained
  • 2 cans (14-1/2 ounces each) wax beans, drained
  • 1 jar (10 ounces) small stuffed olives, drained
  • 6 cups broccoli florets, finely chopped (about 2 pounds)
  • 2 medium green peppers, chopped
  • 2 medium sweet red peppers, chopped
  • 1 medium red onion, chopped
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1 bottle (16 ounces) Italian salad dressing
  1. In a large salad bowl, combine the first 10 ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate overnight. Stir before serving. Yield: about 20 servings.
Originally published as Marinated Vegetable Bean Salad in Down the Aisle Country-Style 2000, p40

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMarinated Vegetable Bean Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
86county User ID: 2212728 53392
Reviewed Jun. 9, 2010

"Used this recipe for a graduation reception. Very easy, well liked by the guests. Will be making it again for a large dinner party as one of the side salads. Excellent choice."

Loading Image