Crisp and Tangy Bean Salad Recipe

Name: Crisp and Tangy Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups black beans, cooked or canned, rinsed and drained; 2 cups red kidney beans, cooked or canned, rinsed and drained; 2 cups pinto beans or 2 cups romano beans, cooked or canned, rinsed and drained; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 2 tablespoons white sugar; 1 tablespoon salt; 1 tablespoon ground cumin; 1 teaspoon ground black pepper; ¼ cup olive oil; ½ cup red wine vinegar; 3 tablespoons fresh lime juice; 2 tablespoons lemon juice; 5 drops louisiana hot sauce (to taste)

Servings: persons

2 cups black beans, cooked or canned, rinsed and drained
2 cups red kidney beans, cooked or canned, rinsed and drained
2 cups pinto beans or 2 cups romano beans, cooked or canned, rinsed and drained
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 tablespoons white sugar
1 tablespoon salt
1 tablespoon ground cumin
1 teaspoon ground black pepper
¼ cup olive oil
½ cup red wine vinegar
3 tablespoons fresh lime juice
2 tablespoons lemon juice
5 drops louisiana hot sauce (to taste)

1
Rinse and drain the beans.
2
Pour into a large bowl.
3
In a small bowl, stir together the sugar, salt, cumin, and black pepper.
4
Add the olive oil, red wine vinegar, lemon juice, and lime juice.
5
Add a few drops of hot sauce, as much or as little as you like.
6
Wash, seed, and dice the 3 sweet peppers.
7
I like to cut the peppers to about the same size pieces as the beans.
8
Stir together the beans, peppers, and dressing.
9
Let sit for a couple hours before serving.
10
Stir just before serving.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 cups black beans, cooked or canned, rinsed and drained, 2 cups red kidney beans, cooked or canned, rinsed and drained, 2 cups pinto beans or 2 cups romano beans, cooked or canned, rinsed and drained, 1 green bell pepper, diced, and more.

Yes, Crisp and Tangy 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.

That's it — enjoy your meal!

Crisp and Tangy Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions