Wicked Bean Salad

We had bean salad at the BBQ on Friday, but as with most commercially-prepared bean salads, there was a certain unpleasant chemically aftertaste. I love bean salad, and it’s actually astoundingly good for you, so I decided to whip up a batch today. This makes a fairly sizeable quantity, but luckily it keeps pretty well:


  • 10 oz can Chickpeas
  • 10 oz can Red kidney beans
  • Small can Peaches and Cream corn niblets
  • 1 large red pepper
  • 1 large green pepper
  • 1 small white onion
  • 1/4 c extra virgin olive oil
  • 1/8 c white wine vinegar
  • 1/8 c balsamic vinegar
  • 1 tsp sugar
  • salt & pepper to taste


Whisk oil, vinegars, sugar, salt and pepper together in a small bowl. Set aside.

Drain beans and corn, rinsing well. Rough chop red pepper, green pepper, and onion. Stir beans, corn, peppers, and onions together in a large bowl. Pour oil-vinegar mix over top and stir to coat. Seal in large tupperware container and refrigerate at least 1 hour.


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