Easy Bean Salad

The Cancer Project
  • Yield: 10 servings


1/2cup low-fat or fat-free Italian salad dressing
1-- (15-ounce) can kidney beans, drained and rinsed, or 1 1/2 cups cooked kidney beans
1-- (15-ounce) can pinto beans, drained and rinsed, or 1½ cups cooked pinto beans
1-- (15-ounce) can black-eyed peas, drained and rinsed, or 1 1/2 cups cooked peas
1-- (10-ounce) package frozen lima beans (preferably fordhook lima beans), thawed completely, or 1 1/2 cups cooked lima beans, or 1 1/2 cups cooked green soybeans (shelled edamame)
1cup frozen corn, thawed completely, or cooked fresh corn, chilled
1large red bell pepper, seeded and diced
1/2medium red onion, diced
1teaspoon salt, or to taste
1teaspoon black pepper, or to taste


  1. Toss all ingredients together. Serve cold or at room temperature.
  2. Stored in a covered container in the refrigerator, leftover Easy Bean Salad will keep for up to 3 days. Makes about 10 cups.

Nutritional Info *per serving

  • Calories 183
  • Fat 3g
  • Saturated Fat 0,5g
  • Cholesterol 0mg
  • Sodium 539mg
  • Carbohydrate 31g
  • Fiber 8g
  • Sugars 2.9g
  • Protein 9.9g