Bean salad is an old fashioned type of refrigerator salad. Lately, I’ve been doing a lot of nostalgic cooking, so, it was time to add this salad to my recipe archives. The flavor of the brine has a sweet and sour edge and we enjoy a bit of heat by adding red pepper flakes. It’s a perfect salad for making in advance and it gets even better the longer it sits.
- 2 cups (or 15 onz. can) canned black beans
- 2 cups (or 15 onz. can) canned pinto beans
- 2 cups (or 15 onz. can) canned garbanzo beans (chickpeas)
- 2 cups (or 15 onz. can) canned red kidney beans
- 2 cups (or 15 onz. can) canned white beans
- 1 cup sweet corn (unsalted)
- ½ cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- ½ cup chopped onion
- 3 tbsp (tablespoons) extra virgin olive oil (or to taste)
- 3 tbsp red wine vinegar (or to taste)
- 1 tsp (teaspoon) salt (or to taste)
- 1 tsp black pepper (or to taste)
Servings Per Recipe: 24
Serving Size: 1 serving (½ cup)
Amount Per Serving
| Saturated Fat
|| 0.4 g
| Vitamin A
||12 0.0 %
| Vitamin C
||2.0 % |
|Pantothenic ||Acid 2.6 %
||Phosphorus|| 10.4 % |
|Riboflavin|| 3.7 %
||Selenium|| 3.3 % |
|Thiamin|| 7.5 %
||Zinc|| 6.0 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 1 Open all cans, put all canned content in a strainer, and drain.
- 2 Put all ingredients in a medium bowl and mix.
- 3 Put bowl in refrigerator until cool.
- 4 Serve as a side dish or as a dip with chips or have with a bowl of soup
- If you do not want to use canned ingredients, you can wash and soak the beans overnight and cook in a pressure cooker with salt for 4 whistles before using.
- You can also allow the beans to sprout and eat them raw by mixing with other raw ingredients. Asprouting will add on the vitamin B and C content of the beans.
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