Prize Winning Bean Salad
Bright, fresh, and bursting with flavor, this Prize Winning Bean Salad is the ultimate crowd-pleaser for any occasion. Packed with a trio of protein-rich beans—kidney beans, black beans, and chickpeas—this healthy salad is elevated by vibrant veggies like sweet corn, crisp cucumber, red bell pepper, and a touch of zesty red onion. A simple yet tangy homemade dressing made with extra virgin olive oil, red wine vinegar, Dijon mustard, and a hint of honey ties everything together, creating a perfectly balanced dish. Ready in just 20 minutes with no cooking required, this easy bean salad is a refreshing, make-ahead side dish that's perfect for backyard barbecues, potlucks, or meal prep. Serve it chilled for a nutritious, flavor-packed bite that will have everyone asking for the recipe!
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Recipe Information
Ingredients
- 1 can (15 oz) canned kidney beans
- 1 can (15 oz) canned black beans
- 1 can (15 oz) canned chickpeas (garbanzo beans)
- 1 cup (frozen or canned) sweet corn kernels
- 1 medium-sized red bell pepper
- 1 medium-sized cucumber
- 0.5 medium-sized red onion
- 0.5 cup (chopped) fresh parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 minced garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Drain and rinse the canned kidney beans, black beans, and chickpeas thoroughly under cold running water. Set them aside to drain completely while preparing the vegetables.
Dice the red bell pepper, cucumber, and half of the red onion into small, evenly-sized pieces for a balanced texture.
Finely chop the fresh parsley and set it aside.
In a large mixing bowl, combine the drained beans, corn kernels, diced vegetables, and chopped parsley. Use a large spoon to gently toss everything together.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper until well combined. This will be your dressing.
Pour the dressing over the bean and vegetable mixture. Use a large spoon to toss everything together until evenly coated.
Taste and adjust seasoning, adding more salt, pepper, or vinegar as needed to suit your preference.
Cover the salad and refrigerate it for at least 15 minutes to allow the flavors to meld together. For best results, refrigerate for 1-2 hours.
Before serving, give the salad a final toss. Serve chilled and enjoy!
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5744 mg | 250% | |
| Total Carbohydrate | 331.3 g | 120% | |
| Dietary Fiber | 97.4 g | 348% | |
| Total Sugars | 53.7 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 590 mg | 45% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 5572 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
