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Festive Bean Salad

Total Time

Prep: 25 min. + chilling

Makes

13 servings

I had experimented with all kinds of bean salads before I hit on this one. My husband loves all the different bean varieties, and corn adds to the color and texture.—Dale Benoit, Monson, Massachusetts
Festive Bean Salad Recipe photo by Taste of Home

Ingredients

  • 2 cups fresh or frozen corn, thawed
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) red beans, rinsed and drained
  • 1 can (15-1/2 ounces) cannellini beans, rinsed and drained
  • 1 can (15-1/4 ounces) lima beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 large green pepper, chopped
  • 1 small onion, chopped
  • 1/2 cup chili sauce
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper

Directions

  1. In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the chili sauce, oil, vinegar, garlic, oregano and pepper. Pour over bean mixture; toss to coat.
  2. Refrigerate for at least 1 hour before serving.

Nutrition Facts

3/4 cup: 199 calories, 5g fat (1g saturated fat), 0 cholesterol, 486mg sodium, 31g carbohydrate (3g sugars, 8g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

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