Balsamic Beans and more!

Linda James


This recipe can be adapted according to what kinds of beans you have on hand. Other vegetables can be added, such as chopped carrots or broccoli. I've made it many times and it's always a hit.

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30 Min


No-Cook or Other


1 can(s)
1 can(s)
kidney beans
1 can(s)
black beans
1 can(s)
garbanzo beans
1 can(s)
black-eyed peas
1/2 c
finely chopped red onion
1/2 c
chopped green pepper
1/2 c
chopped celery
1/2 c
olive oil
1/3 c
1/2 c
balsamic vinegar
1 tsp
sea salt
3/4 tsp
freshly ground black pepper
1/4 c
cilantro or mint leaves, optional

Directions Step-By-Step

Drain cans of corn and beans, then toss them together with the olive oil, onion, celery, and green pepper in a large bowl. Add the salt and pepper, mix well. In separate bowl, mix the balsamic vinegar and sugar until the sugar is dissolved. Mix with the beans. Let this marinate for a few hours or overnight before serving. Top with chopped cilantro or mint if desired.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: Quick & Easy, Healthy