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Kidney Bean and Chickpea Salad

"In Miami, Florida, Terri Webber picks this zesty salad when she needs a crowd-pleaser that's as close as her pantry. 'The dressing blends nicely with the combination of canned beans, tomato and onion,' she says. 'This salad tastes just as good when It's made a day ahead. I've never seen a bowl empty so quickly!'"
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Ingredients

15 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  • Prep

  • Ready In

  1. In a large bowl, combine the beans, chickpeas, tomatoes, green pepper and onion. Cover and refrigerate. Toss with dressing just before serving.

Footnotes

  • Nutritional Analysis: One serving (2/3 cup) equals 218 calories, 6 g fat (trace saturated fat), 6 mg cholesterol, 358 mg sodium, 32 g carbohydrate, 10 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 fat.

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Reviews

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I enjoyed this salad. I left out the onion and instead added a little bit of diced red pepper along with the green pepper. I also used balsamic vinegar and oil instead of the ranch dressing. It ...

pretty good. we used red pepper instead of green we do not care for the green ones this turned out well. thank you

Really tasty. I added yellow and red pepper and cut back on the green ones. Also added artichokes. I skipped the tomatoes because I'm not a fan. Quick and easy, love it!

I have just recently fallen for chickpeas. This salad brings out the great taste of both beans. I use the dried beans to bring up more flavor. I also use purple onion sliced paper thin. This...

I decided to try this, since I had a few cans of chickpeas not being used. I didnt have kidney beans, so used great northern, which I drained my best, but its goopy, not liquidy. I didnt rinse ...

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