Veggie Bean Salad Recipe
Veggie Bean Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A colorful blend of hearty beans and crunchy vegetables is what brings folks back for seconds after they try this salad. It never fails to spark compliments and recipe requests.
MAKES:
18-20 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
18-20 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) garbanzo beans, rinsed and drained
  • 2 medium carrots, grated
  • 1 small zucchini, diced
  • 5 medium radishes, sliced
  • 2/3 cup olive or vegetable oil
  • 1/3 cup cider or red wine vinegar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup shredded Swiss cheese

Directions

In a bowl, combine the first six ingredients. In a small bowl, combine the oil, vinegar, Italian seasoning, salt, garlic powder and onion powder; mix well. Pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 2 hours. Top with cheese. Serve with a slotted spoon. Yield: 18-20 servings.
Originally published as Garden Bean Salad in Taste of Home June/July 1999, p33

Nutritional Facts

1/2 cup: 118 calories, 8g fat (1g saturated fat), 2mg cholesterol, 133mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 3g protein.

  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) garbanzo beans, rinsed and drained
  • 2 medium carrots, grated
  • 1 small zucchini, diced
  • 5 medium radishes, sliced
  • 2/3 cup olive or vegetable oil
  • 1/3 cup cider or red wine vinegar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup shredded Swiss cheese
  1. In a bowl, combine the first six ingredients. In a small bowl, combine the oil, vinegar, Italian seasoning, salt, garlic powder and onion powder; mix well. Pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 2 hours. Top with cheese. Serve with a slotted spoon. Yield: 18-20 servings.
Originally published as Garden Bean Salad in Taste of Home June/July 1999, p33

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