Easy Bean Salad

  • Yield 10 servings

This simple salad is loaded with healthy fiber.

The Cancer Project


1/2 cup low-fat or fat-free Italian salad dressing
1 (15-ounce) can kidney beans, drained and rinsed, or 1 1/2 cups cooked kidney beans
1 (15-ounce) can pinto beans, drained and rinsed, or 1½ cups cooked pinto beans
1 (15-ounce) can black-eyed peas, drained and rinsed, or 1 1/2 cups cooked peas
1 (10-ounce) package frozen lima beans (preferably fordhook lima beans), thawed completely, or 1 1/2 cups cooked lima beans, or 1 1/2 cups cooked green soybeans (shelled edamame)
1 cup frozen corn, thawed completely, or cooked fresh corn, chilled
1 large red bell pepper, seeded and diced
1/2 medium red onion, diced
1 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste


  1. Toss all ingredients together. Serve cold or at room temperature.
  2. Stored in a covered container in the refrigerator, leftover Easy Bean Salad will keep for up to 3 days. Makes about 10 cups.

Recipe courtesy of The Cancer Project



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