Description
A colorful, no-cook Three-Bean Salad that comes together in about 10 minutes, perfect for summer BBQs or a simple weeknight dinner.
Ingredients
Scale
- 2 cups Fresh or Frozen Corn
- 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 cloves Garlic, minced
- 2 teaspoons Dried Oregano
- 1/2 teaspoon Pepper
Instructions
- Gather Your Ingredients: In a large bowl, combine the corn, kidney beans, red beans, cannellini beans, lima beans, black beans, olives, green pepper, and onion.
- Make the Dressing: In a small bowl, whisk together the chili sauce, olive oil, red wine vinegar, garlic, oregano, and pepper.
- Mix It All Together: Pour the dressing over the bean mixture and toss to coat.
- Chill Out: Refrigerate for at least 1 hour before serving.
Notes
The salad can be customized with any beans or vegetables you have on hand. It keeps well in the refrigerator for 3-5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg