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Speedy Bean Salad

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

Ingredients

  • 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

Directions

  • In a large bowl, combine the sugar, vinegar, oil, salt and pepper. Stir in all remaining ingredients. Cover and refrigerate until serving.

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Reviews

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Average Rating:
  • deerfieldmomNJ
    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
    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.

  • Isolda
    Mar 12, 2010

    No comment left