Bean and Olive Salad Recipe

Name: Bean and Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can garbanzo beans; 1 (16 ounce) can kidney beans; 1 (6 ounce) can black olives; 1 (4 ounce) can green chili peppers, chopped; 12 medium sweet onion; ½ cup carrot, matchsticks; 4 tablespoons white vinegar; 3 tablespoons olive oil; ½ teaspoon cayenne pepper; ½ teaspoon garlic salt; salt; black pepper

Servings: persons

1 (15 ounce) can garbanzo beans
1 (16 ounce) can kidney beans
1 (6 ounce) can black olives
1 (4 ounce) can green chili peppers, chopped
12 medium sweet onion
½ cup carrot, matchsticks
4 tablespoons white vinegar
3 tablespoons olive oil
½ teaspoon cayenne pepper
½ teaspoon garlic salt
salt
black pepper

1
Drain and rinse chick peas and kidney beans.
2
Drain as much juice as you can out of the green chiles.
3
Place all in a bowl with the drained black olives.
4
Add chopped onions and carrots.
5
Toss everything together.
6
Mix all dressing ingredients in small bowl or container.
7
pour over salad and stir through.
8
Chill for at least an hour.
9
Cooking time listed is chill time.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ounce) can garbanzo beans, 1 (16 ounce) can kidney beans, 1 (6 ounce) can black olives, 1 (4 ounce) can green chili peppers, chopped, and more.

Yes, Bean and Olive Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bean and Olive Salad

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