Bean Salad

Name: Bean Salad
Yield: 4 servings
Cuisine: American
Ingredients: 1 can dark red kidney beans; 1 can green beans; 1 can wax beans; 1 can garbanzo beans (optional); 1 large sweet onion, sliced; 1 large green bell pepper, sliced; 2/3 c. vinegar; 3/4 c. sugar; 1/3 c. salad oil (optional); 1 tsp. salt (optional); 1 tsp. pepper

Eats Now Editorial Team · Salads

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Bean Salad – a delicious recipe with dark red kidney beans, green beans, wax beans, garbanzo beans, sweet onion, green bell pepper. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 can dark red kidney beans
1 can green beans
1 can wax beans
1 can garbanzo beans (optional)
1 large sweet onion, sliced
1 large green bell pepper, sliced
2/3 c. vinegar
3/4 c. sugar
1/3 c. salad oil (optional)
1 tsp. salt (optional)
1 tsp. pepper

1
Rinse and drain beans.
2
Thinly slice onion and pepper. Combine with beans in a large bowl.
3
Add dressing and chill 24 to 36 hours to improve flavor.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 1 can dark red kidney beans, 1 can green beans, 1 can wax beans, 1 can garbanzo beans (optional), and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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