Bean Salad

Name: Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can chickpeas; 1 can kidney beans; 1 can pinto beans; 1 can corn; 1/2 red pepper, chopped; 1/2 C fresh flat-leaf parsley, chopped; 1/2 red onion, chopped finely; 1/2 C olive oil; 1/4 C vinegar (white wine & balsamic); 1 tsp dijon mustard; couple dashes Italian herb blend; salt & pepper

Eats Now Editorial Team · 792 kcal · Salads

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Bean Salad – a delicious recipe with chickpeas, kidney beans, pinto beans, corn, red pepper, parsley. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 can chickpeas
1 can kidney beans
1 can pinto beans
1 can corn
1/2 red pepper, chopped
1/2 C fresh flat-leaf parsley, chopped
1/2 red onion, chopped finely
1/2 C olive oil
1/4 C vinegar (white wine & balsamic)
1 tsp dijon mustard
couple dashes Italian herb blend
salt & pepper

1
Rinse and drain beans and corn and mix in a bowl. Whisk together oil, vinegar and mustard and pour over beans and blend. Season with herb blend, salt and pepper to taste. Refrigerate and serve.

792

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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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 1 can chickpeas, 1 can kidney beans, 1 can pinto beans, 1 can corn, and more.

Yes, Bean 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.

Quick Info

Servings
4 servings
Calories
792 kcal
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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