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Easy Bean Salad

Yields10 ServingsPrep Time20 minsTotal Time20 mins

Recipe can be flexible to include a variety of any beans including a mix of black, red, white, pinto, kidney or garbanzo. Adding onion, celery, and bell pepper gives it a nice "crunch." Served chilled.

 15 oz Three cans of beans - any variety - try a mix of black, red, white, pinto, kidney or garbanzo
 ½ Onion, diced
 4 Stalks celery, diced
 1 Bell Pepper, red or green
 ¼ cup Cilantro, finely chopped
 1 tbsp Optional: Pickled Jalapenos, diced
Dressing for Easy Bean Salad
 ¼ cup Red Wine Vinegar
 ½ cup Canola Oil
 1 tsp Salt
 ½ tsp Pepper
 1 Clove Garlic-Pressed
 1 tbsp Honey
This recipe tastes best after sitting in the refrigerator for a few hours or over night. Makes 10 servings. Adapted from Dorothy Kern.
1

Rinse and drain the beans and place in a large mixing bowl.

2

Add salad ingredients (onion, celery, bell pepper, cilantro, and pickled/diced jalapeno (optional).

3

In a separate small bowl, combine the dressing ingredients and mix well.

4

Toss together the beans, salad ingredients and dressing.

5

Chill until ready to serve.

Nutrition Facts

10 servings

Serving size

1/10

Amount per serving
Calories181
% Daily Value *
Total Fat 6g8%
Cholesterol 0mg
Sodium 439mg20%
Total Carbohydrate 25g10%

Dietary Fiber 7g25%
Total Sugars 5g
Protein 7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.