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+ servings
Plated Bean Salad

Easy Bean Salad

This traditional bean salad is easy to make and keeps well. Serve it with a tortilla, extra corn, brown rice, or quinoa for more fiber-packed whole grains. You can also serve it over a bed of leafy greens.
Course Lunch, Side Dishes
Servings 10 servings

Ingredients
  

  • 1 1/2 cups cooked or canned kidney beans rinsed and drained
  • 1 1/2 cups cooked or canned pinto beans rinsed and drained
  • 1 1/2 cups cooked or canned black-eyed peas rinsed and drained
  • 1 10-ounce package; or 1 1/2 cups frozen lima beans thawed; or cooked or canned lima beans, rinsed and drained
  • 1 cup frozen corn thawed, or cooked fresh corn, chilled
  • 1 large red bell pepper diced
  • ½ medium red onion diced
  • 1/2 cup low-fat or fat-free Italian salad dressing
  • 1/2-1 tsp. salt
  • 1 tsp. ground black pepper

Instructions
 

  • Combine all of the ingredients in a large bowl and toss gently. Serve cold or at room temperature. Stored in a covered container in the refrigerator, leftover Easy Bean Salad will keep for up to 3 days.
Keyword vegan
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