Great and flexible. The key to this one is the 1/2 C. Oil, Vinegar, Sugar (I did go with a little less sugar), and Onion. Keep those 4 items together in 1 part each and you can add lots of different things to this. Pasta, all types of Beans, salad greens, other veggies. It is really very flexible and yummy.

This was a terrific bean salad! I got alot of compliments on this…I let the salad sit overnight to marinate…we had left-overs and let me tell you, this salad gets better the longer it sits and marinates, 2-4 days later and it was even better tasting! It’s a keeper!

Love it! I’ve been making this recipe for years and literally crave it! Goes so great with grilled chicken. My version uses seasoned salt instead of regular salt and also 1/4 tsp garlic powder. Also, make sure you use cut green beans and not french style. I mix my dressing in a large bowl and THEN add the veggies to wash one less bowl!:)

This excellent! So easy and delicious. All I did differently was cut the sugar to 1/4 cup. Next time I will try honey like someone suggested. Made this as 1 of 4 salads for a party and it was a huge hit. I make this for myself for lunch and as a side with dinner. Leftovers are great and it lasts all week.

This is delicious. I halved the recipe and made it for my family. The kids loved it. I had some zesty italian dressing I needed to use up and so I subbed that for the green pepper, celery, oil, vinegar, salt and pepper. I added slightly less sugar. Also, be sure to wash the beans, I didn’t and there was unappealing bubbles in the salad. This would be a great dish to bring to a potluck.

This was great! Very simple, but still delicious! I used red wine vinegar, and reduced the sugar to 1/2 cup based on other reviews, and it was perfect. It was quite liquidy, so I think I may add more beans next time. I’ll definitely make this again!

I followed this recipe almost exactly (something new for me) and it was … wow … incredible. I served it at a party, and got rave reviews — two people even asked for the recipe! Based on the feedback of others, I started out with only 1 tbl of sugar, then added more to taste. The end result was probably close to 2 tbl. I also added a bit of lemon and lime zest to the dressing. Warning: I think this recipe ends up closer to 10 servings. I had to make it in my huge wooden salad bowl, because even my largest mixing bowl wasn’t adequate. By the way, this is even better after a few days, when the flavors have time to fully meld. I usually make this at least two days ahead of time.


1 (8.75 oz.) can corn
1 (15 oz.) can kidney beans
1 (15 oz.) can garbanzo beans
1 (15 oz.) can pinto beans
1 (15 oz.) can cannellini beans
1 (15 oz.) can black eyed peas
3/4 cup extra-virgin olive oil
1/2 cup red onion, finely chopped
1/2 cup vinegar
1/3 cup sugar
1 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
1/4-1/3 cup fresh cilantro, chopped


Rinse and drain each can of beans and corn.
Toss the beans, corn and diced onion together with the olive oil in a large bowl.
Add salt and pepper, and mix well.
In a separate bowl, dissolve the sugar in the vinegar. Mix with the beans …

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