Bob's Bean Salad

Bob's Bean Salad

54 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    1 h 20 m
Recipe by  BOBU

“This is a tasty bean salad that is actually good for you!”

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Adjust Servings

Original recipe yields 8 servings



  1. In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
  2. In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
  3. Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.

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Reviews (54)

Rate This Recipe


Great taste, lots of color ... an excellent salad!! In shopping for beans, I was surprised how many are canned with high fructose corn syrup! I couldn't find the correct size cans either (all had more than the recipe called for, but I used all the beans anyway). If you want to avoid corn syrup, here are the brands I found WITHOUT it: Pastene Kidney Beans, Shur Fine Pinto Beans, and Bush's Best Garbanzos. Enjoy!



This was delicious and made a nice side dish for grilling. I used un-marinated artichoke hearts for a healthier dish and green onion for color. I certainly recommend it!



This salad was excellent. I made it for a pot luck at work and was asked for the recipe by tons of people. The feta cheese is a great addition.

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Amount Per Serving (8 total)

  • Calories
  • 231 cal
  • 12%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 27.6 g
  • 9%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 793 mg
  • 32%

Based on a 2,000 calorie diet



previous recipe:

Super Duper Bean Salad


next recipe:

Three Bean Salad