Summer Bean Salad I

Summer Bean Salad I

stephkoch1

"This is a delicious light salad for summer. Great as a side dish, but filling enough for a light lunch!"
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Ingredients

1 h 15 m servings 69 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. In a bowl, gently toss together the kidney beans, black beans, green bell pepper, yellow bell pepper, tomatoes, and green onions. In a separate bowl, mix the salsa, vinegar, and cilantro. Pour dressing over the bean mixture, and gently stir to coat. Chill at least 1 hour in the refrigerator before serving.

Reviews

Read all reviews 16
  1. 17 Ratings

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Most helpful positive review

Very refreshing and colorful! I made a few substitutions that I think put this recipe over the top. I used white kidney beans instead of red, an orange pepper instead of the green (adds sweetnes...

Most helpful critical review

A bit vinegary for my liking but I'd definitely make it again. I liked eating it as a chip dip/salad.

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Very refreshing and colorful! I made a few substitutions that I think put this recipe over the top. I used white kidney beans instead of red, an orange pepper instead of the green (adds sweetnes...

This is a fresh and flavorful dish. We love it. I used less red wine vinegar than the recipe called for (about 1/4 cup) just as a matter of taste. I also used it half and half with a salsa fo...

Very good! It has a strong vinegar flavor, so I might cut back on that next time. I'm rating it five stars because I didn't follow the recipe exactly. I had to use canned tomatoes with green chi...

I loved this recipe. I made it exactly as stated for a family BBQ and it's all I wanted to eat all day! Everyone loved it! I've been eating all week over romaine lettuce and I'm in heaven. C...

I took this salad to a family event and was asked by more than one person for the recipe. It was a hit! The salsa was a very creative touch - will make again. Thanks for sharing!

A bit vinegary for my liking but I'd definitely make it again. I liked eating it as a chip dip/salad.

Added corn, avocado and used a mango-salsa.

This salad was super easy and so delicious! It was even better the next day for lunch. It reminds me a little of the bean salad you can buy that is slightly pickled. DELICIOUS!

This is a very yummy bean salad! I made two changes, I cut the amount of vinegar in half, and I used parsley and dried cilantro instead of fresh cilantro, because I didn't have any :)I loved it ...

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