Healthy Bean Salad Recipe

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HEALTHY BEAN SALAD

PAT BOONE

By
@CCCONUT

Everyone loves this when I put it together. Can be used as a dip or a side. Forget where I clipped it from but I've tweaked it to my taste.

Rating:
★★★★★ 1 vote
Serves:
8-1 cup servings or more if used as dip
Prep:
15 Min
Cook:
4 Hr

Ingredients

1 - 15 oz can(s)
black beans, rinsed & drained
1 - 15 oz can(s)
red kidney beans, rinsed & drained
1 - 15 oz can(s)
shoepeg corn, rinsed & drained
1/2 each c
red, green bell peppers & sliced green onions
1/4 c
chopped fresh cilantro
1 1/2 c
grape tomatoes. cut in half
1 can(s)
black eyed peas, rinsed & drained

DRESSING INGREDIENTS

1 bottle
zesty italian dressing or make your own using
3 Tbsp
each white wine vinegar or cider vinegar & oil, 1/2 teasp. salt & 1/4 teasp. pepper

Step-By-Step

11. Empty all canned items in large collander rinse well with cold water & allow to drain.
22. Rinse all other vegetables & drain well. Chop cilantro, slice onions, cut tomatoes in half & chop peppers.
33. In large bowl mix ingredients
44. Pour dressing over ingredients, toss to mix.
55. Cover & refrigerate at least 4 hours so flavors can blend

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy