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Cold bean salad for summer goodness

Are your peppers coming in yet? Most gardens in the Harrisburg area have ripe peppers now, or are starting to have them. If you don’t have your own, get fresh, local peppers at your local farmer’s market.

Serve this salad with some crunchy corn muffins and a green salad to make a wonderful lunch. It’s full of beautiful, nutritious ingredients to keep you both happy and healthy.

1 can garbanzo beans
1 can kidney beans
1 can black beans
1 can cooked, fresh or frozen chopped green beans
½ cup chopped red bell pepper
½ cup chopped green bell pepper
¼ cup diced onion
¼ cup finely chopped, fresh cilantro


Dressing:


4 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
1 teaspoon salt
Fresh ground black pepper to taste

Drain and rinse canned beans with cold water in a colander. Steam green beans until just tender. Rinse with cold water to cool. Place all beans in a large bowl. Add the red and green bell pepper and onion. Gently mix ingredients together.

Put the dressing ingredients together in a small bowl, and mix well with a wisk. Pour over the salad, and fold in gently. Chill for at least an hour before serving. Serve on a bed of lettuce.

Comments

  • Peggy Hazelwood, Online Publishing Examiner 4 years ago

    This garden bean salad sounds delicious!

  • sharon, Newport Home & Living 4 years ago

    now this makes my mouth water, green beans and lots more cold salad recipe, this is yummy eating, thank you

  • Winona Cooking Examiner 4 years ago

    This sounds delicious, a great mixture of a lot of good foods for a healthier salad than just lettuce.
    Winona Home & Living Examiner

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