Name: Calico Bean Salad
Prep time: 10 min
Ingredients: 2 cups Great Northern, navy, or small white beans, cooked (or 1 15-ounce can, drained); 2 cups kidney beans, cooked (or 1 15-ounce can, drained); 2 cups chickpeas or garbonzo beans, cooked (or 1 15-ounce can, drained); ½ cup Italian Vinaigrette; Salt and black pepper to taste; 2 tomatoes (cut into wedges); 1 cup onion slices (separated into rings)

Blue bowl of bean salad topped with tomatoes and onion.

Calico Bean Salad

This colorful salad packs on the protein and makes an inexpensive side dish or snack.

Print Pin Add to Collection**

Course: Salad, Side Dish, Snack

Cuisine: American

Keyword: beans, protein

Prep Time: 10

Servings: 12

Calories: 140kcal

Ingredients

2 cups Great Northern, navy, or small white beans, cooked or 1 15-ounce can, drained
2 cups kidney beans, cooked or 1 15-ounce can, drained
2 cups chickpeas or garbonzo beans, cooked or 1 15-ounce can, drained
½ cup Italian Vinaigrette
Salt and black pepper to taste
2 tomatoes cut into wedges
1 cup onion slices separated into rings

Instructions

Wash hands with warm, soapy water for 20 seconds.
In a large bowl, mix together beans. Cover with dressing. Add salt and pepper and mix until beans are coated.
Refrigerate for 2-3 hours until completely chilled.
When ready to serve, mix again.
Serve in bowl and top with tomato wedges and onion slices.

Notes

Variations

Dress it Up: Try a homemade vinaigrette or bottled French Dressing.

Red, White, and Green: Use all white beans and add chopped red bell pepper and fresh or frozen peas. Use Garlic Mustard Vinaigrette instead of Italian Vinaigrette.