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Simple Bean Salad

Cool and refreshing, this delicious salad features protein-packed beans and succulent vitamin A-rich canned carrots with a light dressing. Made in minutes, this tasty side is the perfect complement to any outdoor feast.

Recipe by Canned Food Alliance
Servings
12
Tags
lunch, dairy free, gluten free, nut free, sugar free, vegan, vegetarian, salad, mothers' day

Ingredients

  • 2 1/2 cups thinly sliced celery
  • 1 bunch green onions, trimmed and thinly sliced
  • 1 can (16 ounces) red kidney beans, drained and rinsed
  • 1 can (16 ounces) garbanzo beans, drained and rinsed
  • 1 can (16 ounces) black-eyed peas, drained and rinsed
  • 1 can (15 ounces) sliced carrots, drained
  • 1 can (8 ounces) cut green beans, drained
  • 1 jar (3 ounces) stuffed green olives, drained and halved, optional
  • 1 can (2 1/2 ounces) sliced black olives, drained
  • 1/2 cup finely chopped parsley
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/8 teaspoon ground black pepper
  • 1 clove garlic, minced

Preparation

  1. Combine the celery, green onions, kidney beans, garbanzo beans, black-eyed peas, carrots, green beans, green olives if desired, black olives and parsley in a large bowl.
  2. Mix the olive oil, vinegar, pepper and garlic in a small bowl.
  3. Toss with the vegetables and refrigerate until chilled through.