Save on Pinterest

Marinated Vegetable Bean Salad

Canned beans make this colorful salad hearty...and bottled Italian dressing is an easy and tasty topper.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    about 20 servings


  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) cut green beans, drained
  • 2 cans (14-1/2 ounces each) wax beans, drained
  • 1 jar (10 ounces) small pimiento-stuffed olives
  • 6 cups fresh broccoli florets, finely chopped (about 2 pounds)
  • 2 medium green peppers, chopped
  • 2 medium sweet red peppers, chopped
  • 1 medium red onion, chopped
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1 bottle (16 ounces) Italian salad dressing


  • In a large salad bowl, combine the first 10 ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate overnight. Stir before serving.
Nutrition Facts
3/4 cup: 143 calories, 10g fat (1g saturated fat), 0 cholesterol, 816mg sodium, 11g carbohydrate (3g sugars, 3g fiber), 3g protein.

Recommended Video


Click stars to rate
Average Rating:
  • s_pants
    Dec 23, 2017

    Made without olives due to our preferences. Loved it. It makes a ton!! Took to 2 different pot lucks from one recipe.

  • 86county
    Jun 9, 2010

    Used this recipe for a graduation reception. Very easy, well liked by the guests. Will be making it again for a large dinner party as one of the side salads. Excellent choice.