Summer Bean Salad I

Summer Bean Salad I

14 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    1 h 15 m
Recipe by  stephkoch1

“This is a delicious light salad for summer. Great as a side dish, but filling enough for a light lunch!”

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Adjust Servings

Original recipe yields 8 servings



  1. In a bowl, gently toss together the kidney beans, black beans, green bell pepper, yellow bell pepper, tomatoes, and green onions. In a separate bowl, mix the salsa, vinegar, and cilantro. Pour dressing over the bean mixture, and gently stir to coat. Chill at least 1 hour in the refrigerator before serving.

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Reviews (14)

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Jennifer Foss

Jennifer Foss

Very refreshing and colorful! I made a few substitutions that I think put this recipe over the top. I used white kidney beans instead of red, an orange pepper instead of the green (adds sweetness), white onion instead of green onions, I used an orange and a red tomatoe, cut the vinegar down to 1/4 cup and sprinkled it with goat cheese. Perfect!



This is a fresh and flavorful dish. We love it. I used less red wine vinegar than the recipe called for (about 1/4 cup) just as a matter of taste. I also used it half and half with a salsa for another recipe because we ran out of salsa. It worked well.



Very good! It has a strong vinegar flavor, so I might cut back on that next time. I'm rating it five stars because I didn't follow the recipe exactly. I had to use canned tomatoes with green chilies and cilantro. I had no fresh tomatoes, bell peppers, green onions, or cilantro. Our pantry was running low, and this was the best recipe I could find for what we had. I'd like to try it with fresh ingredients next time, but it was still very good!

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Amount Per Serving (8 total)

  • Calories
  • 69 cal
  • 3%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 13.9 g
  • 4%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 333 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Four Bean Salad


next recipe:

Zesty Southern Pasta and Bean Salad