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5-Minute Bean Salad

Toss four varieties of beans together for this quick bean salad, perfect for serving at a picnic.

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


  • 1 can (8 ounces) green beans, drained
  • 1 can (8 ounces) yellow beans, drained
  • 1 can (8 ounces) kidney beans, drained and rinsed
  • 1 can (8 ounces) garbanzo beans, drained and rinsed
  • 1 medium red onion, sliced in rings
  • 1 green pepper, seeded, stemmed and sliced in rings
  • 1/2 cup sugar
  • 1/3 cup vinegar
  • 1/3 cup oil
  • Salt and ground black pepper, to taste


  1. Mix the beans in a serving bowl.
  2. Place the onion and green pepper rings on top of the beans.
  3. Mix the sugar, vinegar, oil, salt and pepper to taste until sugar and salt dissolve; pour over the beans.
  4. Chill for an hour.