Festive Bean Salad

  Salads

I had experimented with all kinds of bean salads before I hit on this one. My husband loves all the different bean varieties, and corn adds to the color and texture.

Festive Bean Salad

Average Rating: 4.714285

TOTAL TIME: Prep: 25 min. + chilling
YIELD: 13 servings (3/4 cup each).

Ingredients

  • 2 cups fresh or frozen corn, thawed
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) red beans, rinsed and drained
  • 1 can (15-1/2 ounces) cannellini beans, rinsed and drained
  • 1 can (15-1/4 ounces) lima beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 large green pepper, chopped
  • 1 small onion, chopped
  • 1/2 cup chili sauce
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper

Instructions

  • 1. In a large bowl, combine the first nine ingredients. In a small bowl, whisk the chili sauce, oil, vinegar, garlic, oregano and pepper. Pour over bean mixture; toss to coat.
  • 2. Refrigerate for at least 1 hour before serving.

Nutrition Facts

3/4 cup: 199 calories, 5g fat (1g saturated fat), 0 cholesterol, 486mg sodium, 31g carbohydrate (3g sugars, 8g fiber), 8g protein.
Diabetic Exchanges:
1-1/2 starch, 1 lean meat, 1/2 fat.

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