READY IN 1¼ hrs

Summer Bean Salad I

Read Reviews (13)

"This is a delicious light salad for summer. Great as a side dish, but filling enough for a light lunch!" — stephkoch1

Directions

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.

Kitchen-Friendly View

PREP 15 mins
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 01, 2009

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 sweetness), white onion instead of green onions, I used an orange and a red tomatoe, cut the vinegar down to 1/4 cup and sprinkled it with goat cheese. Perfect!

—Jennifer Foss

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Most Helpful Critical Review

Mar 25, 2007

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

—Spiderwoman77

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14 Ratings

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Aug 05, 2006

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 for another recipe because we ran out of salsa. It worked well.

—Pam

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Mar 08, 2008

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 chilies and cilantro. I had no fresh tomatoes, bell peppers, green onions, or cilantro. Our pantry was running low, and this was the best recipe I could find for what we had. I'd like to try it with fresh ingredients next time, but it was still very good!

—wilco

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Jul 29, 2009

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. Can't wait to make it again!

—Junigirl

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Jun 21, 2010

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!

—tiffany13

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Aug 26, 2009

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 this way...and so did my mom! This is a very filling and healthy salad; thanks so much for sharing the recipe!

—larkspur

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Jul 06, 2010

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!

—Kathee

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Nutrition

Calories
69 kcal
3%

Carbohydrates
13.9 g
4%

Cholesterol
0 mg
0%

Fat
0.4 g
< 1%

Fiber
4.1 g
16%

Protein
3.8 g
8%

Sodium
333 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Summer Bean Salad I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 69
** Calories from Fat: 3

% Daily Value *
** Total Fat 0.4g < 1 %
** Saturated Fat 0.1g < 1 %
** Cholesterol 0mg 0 %
** Sodium 333mg 13 %
** Potassium 377mg 11 %
** Total Carbohydrates 13.9g 4 %
** Dietary Fiber 4.1g 16 %
** Protein 3.8g 8 %
** Sugars 3.4g
** Vitamin A 10 %
** Vitamin C 51 %
** Calcium 4 %
** Iron 10 %
** Thiamin 10 %
** Niacin 10 %
** Vitamin B6 10 %
** Magnesium 9 %
** Folate 13 %

* 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.