assorted beans in colorful bags

Calico Bean Salad

This colorful cold salad provides inexpensive protein as a side dish to lunch or dinner.
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Course Snacks & Sides
$0.56 per serving
Servings 7 cups

Ingredients
 

  • 2 cups Great Northern, navy, or small white beans, cooked (or 1 15-ounce can, drained)
  • 2 cups kidney beans, cooked (or 1 15-ounce can, drained)
  • 2 cups chickpeas or garbonzo beans, cooked (or 1 15-ounce can, drained)
  • ½ cup low-fat Italian Vinaigrette
  • Salt and black pepper to taste
  • 2 tomatoes (cut into wedges)
  • 1 cup onion slices (separated into rings)

Instructions
 

  • In a large bowl, mix together beans. Cover with dressing. Add salt and pepper and mix until beans are coated.
  • Refrigerate for 2-3 hours until completely chilled.
  • When ready to serve, mix again.
  • Serve in bowl and top with tomato wedges and onion slices.

Notes

Variations 
  • Dress it Up: Try a homemade vinaigrette or bottled French Dressing.
 
  • Red, White, and Green: Use all white beans and add chopped red bell pepper and fresh or frozen peas. Use Garlic Mustard Vinaigrette instead of Italian Vinaigrette.

Nutrition Label

Serving: 0.75 cup
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