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Summer Bean Salad

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours before serving.

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