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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. 
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Course: Salad, Side Dish, Snack
Cuisine: American
Keyword: beans, protein
Prep Time: 10 minutes
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.