Refreshing Summer Bean Salad

IMG_3688 I had a ton of canned beans kicking around, so I set about searching the Internet for a good bean salad recipe. Once I did, I adjusted it to fit what I had in my pantry, and this delicious bean salad was the result! We ate this like a salsa, scooping it out of bowls with chips. Even my kids enjoyed it, although they picked out the green peppers. 🙂 You can’t win em all. I was happy they loved all three bean varieties in this preparation.

Although I’ve titled this a “summer” salad, it would be yummy any season. I just like the cool freshness after a day in the sun.

Note: This recipe provides a LOT of dressing–more than needed. Don’t just pour all of it onto the salad. You may be able to get away with halving the dressing portion. I am going to try that next time.

Adapted from this recipe.

Refreshing Summer Bean Salad
Beans, bell peppers, and corn star in this tasty summer salad.
Recipe type: Salad
Cuisine: Mexican
  • 1 15-oz can of black beans, drained and rinsed
  • 1 15-oz can of cannellini beans, drained and rinsed
  • 1 15-oz can of light red kidney beans, drained and rinsed
  • 1 green bell pepper, finely diced
  • 1 red or orange bell pepper, finely diced
  • 3 green onions, diced
  • 2 cups frozen corn, thawed
  • ½ cup extra virgin olive oil
  • ½ cup red wine vinegar
  • 2 tbsp lime juice
  • 1 tbsp lemon juice
  • 2 tbsp white granulated sugar
  • 1 tbsp salt
  • ¼ tsp garlic powder
  • ½ tbsp ground cumin
  • ½ tbsp ground black pepper
  • ¼ tsp chili powder
  1. Combine first seven ingredients in a large bowl and mix thoroughly.
  2. In a separate bowl, whisk the dressing ingredients until well-combined.
  3. Drizzle the dressing over the salad, stirring well, until contents are coated.
  4. Discard unused dressing or reserve for later use.

One Response to “Refreshing Summer Bean Salad”

  1. Carol says:

    I could picture this as a hot dish on a snowy winter evening as well. It looks very appetizing.


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