Festive Bean Salad
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
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 13
- 2 garlic cloves minced
- 1 small onion chopped
- 1/4 cup olive oil
- 2 teaspoons dried oregano
- 1/2 teaspoon pepper
- 1/4 cup red wine vinegar
- 1/2 cup chili sauce
- 1 large green pepper chopped
- 1 can (15 ounces) black beans rinsed and drained
- 1 can (16 ounces) kidney beans rinsed and drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 cups fresh or frozen corn thawed
- 1 can (16 ounces) red beans rinsed and drained
- 1 can (15-1/2 ounces) cannellini beans, rinsed and drai
- 1 can (15-1/4 ounces) lima beans, rinsed and drained
- Carbohydrate 18.04092627166 g
- Cholesterol 0 mg
- Fat 2.16401974997786 g
- Fiber 2.08105958991779 g
- Protein 2.36409818808152 g
- Saturated Fat 0.310191316765432 g
- Serving Size 1 1 servings (3/4 cup each). (57g)
- Sodium 10.8848838429932 mg
- Sugar 15.9598666817423 g
- Trans Fat 0.184309748561668 g
- Calories 98 calories
In a large bowl, combine the first nine ingredients. In a small bowl, whisk the chili sauce, oil, vinegar, garlic, oregano and pepper. Pour over bean mixture; toss to coat., Refrigerate for at least 1 hour before serving.
