Bean Salad

473 shares 473 Jump to Recipe Print Recipe Bean salad is a delicious and easy side dish recipe that is perfect for potlucks, picnics, holidays and BBQ’s! It has five different types of beans, corn, pepper and a delicious homemade dressing. The Black Bean and Corn Salad even easy and quick enough to throw together for a side dish for a busy dinner! PIN IT HERE! Bean Salad I’m very excited to be sharing this easy side dish recipe with you all today. Without further ado, let’s get to this delicious Colorful Bean Salad which is loaded with five different types of beans, corn and a delicious dressing as the final touch. I feel like side dishes always get the back burner. Especially in my house. I always worry about what the main dish is going to be, then the side dish is always something simple, like frozen veggies or potatoes. But that needs to change. There are times that the side dish makes the meal complete! For instance, you have a simple piece of grilled chicken, but add some delicious sides and you have one awesome meal. Now there are side dishes that take more time than the main entree, but who has time for that. Not me! My hubby always loves when I buy the bean salad from Costco, but it’s a huge jar and almost goes to waste. I also really like the freshness that you get out of this bean salad. The beans and onion add a nice crunch and the chili sauce adds a robust flavor. Ingredients Needed for Black Bean and Corn Salad frozen corn kidney beans red beans white kidney beans lima beans black beans sliced ripe olives green bell pepper onion chili sauce olive oil red wine vinegar garlic dried oregano pepper   Black Bean and Corn Salad FAQs! Here are a few quick tips and tricks to make the BEST Black Bean and Corn salad that everyone will be sure to enjoy! I promise this is going to be your new go-to recipe when you need a dish for a potluck, backyard BBQ or to finish off your dinner! Does Bean Salad need to be refrigerated? Yes, refrigerate leftovers. How long will bean salad keep? Cover it well and refrigerate. This salad will keep in your fridge for 3-5 days. Does bean salad freeze well? Surprisingly yes! You can freeze this salad. It should keep frozen up to three months.   Bean Salad Recipe You can also make this colorful Bean Salad a meal of its own. Score!! Throw some rotisserie chicken in there and you have a perfect lunch the next day. This salad is perfect for a busy day because come on who has time to be in the kitchen when you’ve been working all day and have kids to bath. The one suggestion I have for this dish is to make it before you start cooking your main dish. This salad needs to refrigerate for at least an hour so all the flavors can come together. Hope you enjoy this salad as much as my family does! Enjoy!! How to make Bean Salad Recipe Mix together the dressing in a small bowl, add the chili sauce, oil, vinegar, garlic, oregano and pepper and whisk to combine. Add the remaining ingredients to a large bowl. Mix to combine. Pour the dressing over the bean salad. Toss to coat, cover and refrigerate for 1 hour prior to serving. More Side Dish Recipes! Traditional Seven Layer Salad Southwestern Sweet Potato Salad Skinny Broccoli Slaw Asian Ramen Salad What to serve with Black Bean and Corn Salad Barbecue Ribs Grilled Corn on the Cob Easy Peach Cobbler Be sure and comment below with a five-star rating below!! Don’t forget to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!! Bean Salad RecipeEvery main dish deserves a great side dish and this bean salad is it! A delicious array of flavors and beans brings this side dish to a whole new level. Plus it's easy to throw together on a busy night!  Print Pin RateCourse: Side DishCuisine: AmericanKeyword: Bean SaladPrep Time: 15 minutesResting Time: 1 hourTotal Time: 15 minutesServings: 12Calories: 334kcalAuthor: Julie EvinkIngredients2 cups frozen corn thawed1 can 16 ounces kidney beans, drained and rinsed1 can 16 ounces red beans, drained and rinsed1 can 15.5 ounces white kidney beans, drained and rinsed1 can 15.5 ounces lima beans, drained and rinsed1 can 15 ounces black beans, drained and rinsed1 can 2 1/4 ounces sliced ripe olives, drained1 green bell pepper chopped1 small onion chopped1/2 cup chilli sauce1/4 cup olive oil1/4 cup red wine vinegar2 garlic cloves minced2 teaspoon dried oregano1/2 teaspoon pepperInstructionsUsing a large bowl, add the first nine ingredients.Using a glass measuring cup or small bowl, add the chili sauce, oil, vinegar, garlic, oregano and pepper. Whisk to combine.Pour liquid mixture over bean mixture. Toss to coat.Cover and refrigerate for 1 hour.Enjoy!!NutritionCalories: 334kcal | Carbohydrates: 54g | Protein: 17g | Fat: 6g | Sodium: 187mg | Potassium: 879mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1.3% | Vitamin C: 14.7% | Calcium: 6% | Iron: 29.7% Tried this recipe?Follow me @julieseatsandtreats and mention #julieseatsandtreats! LEAVE A COMMENT Things You Might Need for this Recipe! Connect with Cyndi here! Facebook | Twitter | Pinterest | Instagram Pasta Salad {Lite & Healthy}  Three Bean Caprese Salad  Succotash Ragout  473 shares 473 MORE ON JULIESEATSANDTREATS