Go Back
+ servings
Mixed Bean Salad in a white bowl

Mixed Bean Salad

Mixed Bean Salad recipe is very similar to a traditional three bean salad, but has more beans in it!
Print
Course: Lunch, Side Dish
Cuisine: American
Keyword: bean salda, beans
Prep Time: 15 minutes
Cook Time: 5 minutes
Chilling Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 185kcal
Author: Sandy

Equipment

  • Large Bowl
  • Small Saucepan

Ingredients

  • 1 (14-oz) can Red Kidney Beans drained & rinsed
  • 1 (12 to 14-oz) can Green Beans drained
  • 1 (14-oz) can Chickpeas, drained & rinsed
  • 1 (14-oz) can Butter Beans, drained & rinsed
  • 1 (12 to 14-oz) can Yellow Wax Beans, drained & rinsed
  • 1 Red Bell Pepper chopped
  • 1 medium Red Onion, diced
  • ¾ cup Sugar
  • ¾ cup White Vinegar
  • ½ cup Olive Oil
  • ¼ teaspoon Salt (optional)
  • 1 teaspoon Italian Seasoning (optional)
  • Fresh Basil Leaves (optional garnish)

Instructions

  • Drain and rinse the beans. Put them into an oversized bowl and set aside.
  • Dice the red pepper and onion. Combine the red pepper and onion with the beans. Set aside.
  • In a small saucepan, stir in sugar, vinegar, and oil, and salt, if using. Bring to a boil for 1 minute. Remove from heat, stir in Italian seasoning, if using, and let cool.
  • Once the dressing has cooled, pour it over the beans and red pepper/onion; toss to coat. Chill until ready to serve.

Notes

  • This dressing has a very mildly sweet and very little acidic taste to it and compliments the beans very well. I used the canned beans because it’s a very quickly put-together dish.
  • If you prefer fresh vegetables, you may use fresh beans and prepare them according to their instructions.
 
 
 
 
Calories are approximate

Nutrition

Serving: 1cup | Calories: 185kcal