two beans and sweet pepper salad

corona, CA
Updated on Mar 6, 2026

This can be eaten right away. But, I feel this is even better if eaten the day after it's made.

Blue Ribbon Recipe

This bean salad is a treat for the senses. The mix of colors makes for a pretty presentation and a dish that you can't wait to dive into. Feel free to jazz it up with your favorite seasonings or substitute other beans. The flavors lend themselves well to any number of combinations.

prep time 1 Hr 10 Min
cook time
method No-Cook or Other
yield 8 serving(s)

Ingredients

  • 2 cans black beans (15 oz each)
  • 1 can garbanzo beans (15 oz)
  • 1 large green pepper, cut to bite-size pieces
  • 1 large yellow pepper, cut to bite-size pieces
  • 1 large red pepper, cut to bite-size pieces
  • 1 small red onion, chopped to small pieces
  • 1 tablespoon chopped Italian parsely
  • 2 medium fresh lemons, juiced
  • 1/3 cup olive oil
  • 1 1/2 teaspoons salt or to taste
  • 1/2 teaspoon black pepper, optional

How To Make two beans and sweet pepper salad

  • Drain and rinse the beans.
    Step 1
    Open the cans of beans. Drain and rinse the beans.
  • Mix all the ingredients and chill.
    Step 2
    Mix the ingredients and chill for an hour. Or serve immediately, but it is better cold.

Nutrition Facts

(per serving*)
calories: 246kcal, carbohydrates: 30g, cholesterol: 0mg, fat: 11g, fiber: 11g, protein: 10g, saturated fat: 1g, sodium: 995mg, sugar: 2g, unsaturated fat: 9g
*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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