"This is a delicious light salad for summer. Great as a side dish, but filling enough for a light lunch!" — stephkoch1
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1 (15 ounce) can
light red kidney beans, drained and rinsed
1 (15 ounce) can
black beans, drained and rinsed
green bell pepper, chopped
yellow bell pepper, chopped
1 1/2 cups
chopped fresh tomatoes
green onions, finely chopped
red wine vinegar
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!
A bit vinegary for my liking but I'd definitely make it again. I liked eating it as a chip dip/salad.
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.
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!
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!
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!
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!
Added corn, avocado and used a mango-salsa.
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Bean Salad I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 69
** Calories from Fat: 3
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