Real Recipes From Real Home Cooks ®

tangy bean salad

Recipe by
Teresa G.
Here, KY

This bean salad is so cool and tangy. I had several canned goods that needed to be used soon, so this is what I came up with. Pretty doggone good for my first try at creating my own recipe for homemade bean salad!

yield serving(s)
prep time 30 Min
method Refrigerate/Freeze

Ingredients For tangy bean salad

  • 1 pkg
    dry ranch dressing mix
  • 2 - 3 pinch
    lemon pepper seasoning
  • 2 pkg
    artificial sweetener or 2 teaspoons sugar
  • 3 Tbsp
    white wine vinegar
  • 2 Tbsp
    olive oil
  • 1/4 c
    diced sweet onion
  • 1 can
    whole kernel corn, drained
  • 1 can
    green beans, drained
  • 1 can
    garbanzo beans (chick peas,) drained
  • 1 can
    black beans, drained and rinsed
  • 1 jar
    diced pimentos, drained
  • 1/2 Tbsp
    minced fresh flat leaf parsley

How To Make tangy bean salad

  • Ingredients for tangy bean salad.
    Gather and prep ingredients.
  • 2
    In an average size mixing bowl, whisk together ranch mix, lemon pepper, sweetener or sugar, and vinegar; add olive oil , whisking until smooth.
  • Adding and mixing ingredients for bean salad.
    Add remaining ingredients, gently folding into ranch dressing after each addition, until coated with the dressing.
  • Tangy bean salad in bowl.
    Cover and refrigerate for at least 4 hours or overnight. (Stir the mixture a few times while it's chilling, if possible, and stir before serving.) Best served cold (but my husband is weird and likes to heat his in the microwave, lol!) Cover and refrigerate leftovers.