Bean Salad

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mixed bean salad

Serves: 10

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: dish · side ·


1 can chickpeas, drained
1 can kidney beans, drained
1 can pinto beans, drained
1 can corn, drained
½ red pepper, chopped
½ C fresh Italian (flat-leaf) parsley, chopped
½ large red onion, chopped finely
½ C extra-virgin olive oil
¼ C vinegar (mostly white wine vinegar and a large drizzle of balsamic)
1 tsp Dijon mustard
Couple large dashes Italian herb blend
Salt and fresh ground pepper to taste


Rinse and drain canned beans. Whisk together oil, vinegar and mustard and combine remaining ingredients in a bowl. Add beans and blend. Taste and adjust all ingredients to taste.


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