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Bean and Vegetable Salad

"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    10 servings


  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained
  • 1-1/2 cups frozen peas
  • 1-1/2 cups frozen corn
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.
Nutrition Facts
3/4 cup: 176 calories, 4g fat (0 saturated fat), 0 cholesterol, 358mg sodium, 30g carbohydrate (0 sugars, 8g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

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Average Rating:
  • TaulTales
    Sep 20, 2017

    I had to come back and tell you that this was, by far, the most delicious vegan recipe I have had. I could live on this each day. I wasn't sure how it would taste but I was so surprised with that first bite! Thank you for posting this delicious recipe.

  • Ruffshse
    Feb 13, 2014

    was not to bad , will make again but will make more dressing. a good vegetarian dish .

  • jcparker
    Feb 26, 2010

    This salad is a winner every time I take it to potlucks or office luncheons. It goes over with the guys especially.

  • fjmelissa
    Oct 6, 2009

    I search out this recipe for big family events. Melissa from PA