Summer Bean Salad

Name: Summer Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. olive oil; 1/4 c. red wine vinegar; 1 tsp. salt; 1 tsp. sugar; 1/4 tsp. pepper; 1/4 c. chopped parsley; 1 (19 oz.) can chickpeas; 1 (19 oz.) can red kidney beans; 1 green pepper; 1/2 medium red onion; 2 (11 oz.) cans Mandarin orange segments, drained; bacon bits

Eats Now Editorial Team · 386 kcal · Salads

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Summer Bean Salad – a delicious recipe with olive oil, red wine vinegar, salt, sugar, pepper, parsley. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1/2 c. olive oil
1/4 c. red wine vinegar
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1/4 c. chopped parsley
1 (19 oz.) can chickpeas
1 (19 oz.) can red kidney beans
1 green pepper
1/2 medium red onion
2 (11 oz.) cans Mandarin orange segments, drained
bacon bits

1
For the dressing:
2
Whisk together oil, vinegar, salt, sugar and pepper.
3
Set aside.

386

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: 1/2 c. olive oil, 1/4 c. red wine vinegar, 1 tsp. salt, 1 tsp. sugar, and more.

Yes, Summer 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
386 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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