Mixed Bean Salad
Recipe: #10528
September 14, 2013
Categories: Side Dishes, Beans, Chickpeas/Garbanzo, Beans (String), Baby Shower, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Picnic, Potluck, Sunday Dinner, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Kidney Beans, more
"We served this to some guests at a barbecue and it was a huge hit, don't serve this salad the same day, serve 24 hours after it's made!"
Original is 10 servings
Ingredients
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- DRESSING
Nutritional
- Serving Size: 1 (115.6 g)
- Calories 270
- Total Fat - 11.8 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 267 mg
- Total Carbohydrate - 38.5 g
- Dietary Fiber - 6 g
- Sugars - 1.3 g
- Protein - 4.1 g
- Calcium - 27.8 mg
- Iron - 1 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large glass bowl stir the bean mix, cut beans, corn, onion, garlic, parsley, and basil together in a bowl.
Step 2
To make the dressing, stir all the dressing ingredients together until very well combined, pour over the bean mixture and toss to mix evenly.
Step 3
Refrigerate for 24 hours, tossing the salad many times while in the fridge.
Step 4
Before serving toss salad again, season with more salt and pepper if you need to.
Step 5
Serve!
Tips
No special items needed.
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