Bean Salad

Name: Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 Bell Peppers any color; 4 Celery Stalks; 1 Cucumber; 1 Parsley Chopped; 4 Green onions; 1 Kale (optional ); 3 tbsp olive oil, extra virgin; 3 tbsp White vinegar; 1 McCormick Steak Seasoning or whatever seasoning you like; 3 Cans any beans rinsed, I prefer organic black and kidney beans

Eats Now Editorial Team · Salads

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Bean Salad – a delicious recipe with Bell Peppers, Celery, Cucumber, Parsley, Green onions, olive oil. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 Bell Peppers any color
4 Celery Stalks
1 Cucumber
1 Parsley Chopped
4 Green onions
1 Kale (optional )
3 tbsp olive oil, extra virgin
3 tbsp White vinegar
1 McCormick Steak Seasoning or whatever seasoning you like
3 Cans any beans rinsed, I prefer organic black and kidney beans

1
Chop all veggies up add vinegar, olive oil, and seasoning.
2
Refrigerate overnight.

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 10 ingredients. The key ingredients include: 2 Bell Peppers any color, 4 Celery Stalks, 1 Cucumber, 1 Parsley Chopped, 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
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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