
Festive Bean Salad
Total Time
Prep: 25 min. + chilling
Yield
13 servings
I had experimented with all kinds of bean salads before I hit on this one. My husband loves all the different bean varieties, and corn adds to the color and texture.—Dale Benoit, Monson, Massachusetts
Ingredients
- 2 cups fresh or frozen corn, thawed
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (16 ounces) red beans, rinsed and drained
- 1 can (15-1/2 ounces) cannellini beans, rinsed and drained
- 1 can (15-1/4 ounces) lima beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 large green pepper, chopped
- 1 small onion, chopped
- 1/2 cup chili sauce
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon pepper
Directions
- In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the chili sauce, oil, vinegar, garlic, oregano and pepper. Pour over bean mixture; toss to coat.
- Refrigerate for at least 1 hour before serving.
Nutrition Facts
3/4 cup: 199 calories, 5g fat (1g saturated fat), 0 cholesterol, 486mg sodium, 31g carbohydrate (3g sugars, 8g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.
I had experimented with all kinds of bean salads before I hit on this one. My husband loves all the different bean varieties, and corn adds to the color and texture.—Dale Benoit, Monson, Massachusetts
Recipe Creator
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