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Veggie Bean Salad

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.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    18-20 servings

Ingredients

  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 2 medium carrots, grated
  • 1 small zucchini, diced
  • 5 medium radishes, sliced
  • 2/3 cup olive oil
  • 1/3 cup 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.

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