Bean & Vegetable Salad

1 can (15 ounces) READ 3 or 4 Bean Salad
2 cups vegetables, cut into thin strips*
1/4 cup very thinly sliced red onion, optional
Cracked black pepper
Chopped parsley, optional

*Cut vegetables into thin strips about 2 x 1/4 inch. Vegetables can be one or a combination of: carrot, celery, bell pepper, cucumber, zucchini, yellow squash, or other favorite vegetable.


2 tablespoons reserved bean salad liquid
1 tablespoon apple cider or wine vinegar
1 tablespoon olive oil
1 large clove garlic, minced

Makes 4 servings.

1. Drain bean salad; reserve 2 tablespoons liquid.

2. For dressing, combine reserved bean salad liquid, vinegar, oil and garlic. Whisk until combined.

3. In large bowl, toss together drained bean salad, vegetables and onion, if desired. Toss with dressing. Season with black pepper and stir in chopped parsley, if desired. Serve at room temperature or chilled.

This recipe was created by READ Salads

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