Mixed bean salad

This bean salad is light, easy and full of flavor. Any meal I can whip up in 15 minutes makes me happy.

19 oz can of kidney beans
19 oz can of chick peas
340 ml can of corn
1 large finely shredded carrot
1/2 green bell pepper chopped
1 small zucchini (quartered and chopped)
Dressing (shake in a jar):
4 tbsp olive oil
2 tbsp red wine vinegar
2 cloves garlic
2 tbsp dijon mustard
salt and pepper (don’t be stingy on these!)

Pour dressing over salad and mix. You MUST taste test and tweak as necessary – I always add extra dijon, red wine vinegar and salt and pepper. Flavor is good. Now how easy was that? ~Enjoy!



  1. Lovely salad! I’m always trying to get creative with my bean salads, and this looks so fresh and delicious with the carrot and zucchini and pepper, and a wonderful dressing.

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