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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.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    6 servings


  • 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


  • 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.

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