Peppery bean salad
1
Points® value
Total Time
12 min
Prep
12 min
Cook
0 min
Serves
6
Difficulty
Easy
Perfect for a potluck or picnic, this summery salad is studded with crunchy veggies and spiced with peppercorn ranch dressing and cracked black pepper. You'll love it because it's not only delicious, it takes just 12 minutes to make and it can hang out in the fridge until you're ready to serve. The salad features lima beans, kidney beans, chickpeas, and black beans, while celery, sweet red peppers, and red onions add lots of color and crunch. All you have to do is toss all the ingredients, which includes store-bought ranch dressing for convenience, in a large bowl, then let it chill. The longer it sits, the better it tastes as the flavors will have longer to meld.
Ingredients
Cooked lima beans
1 cup(s), packaged frozen, and thawed
Canned kidney beans
1 cup(s), rinsed and drained
Canned chickpeas
1 cup(s), rinsed and drained
Canned black beans
1 cup(s), rinsed and drained
Celery
1 rib(s), small, sliced diagonally
Red bell pepper
1 medium, seeded and diced
Red onion
½ medium, finely chopped
Fat free ranch dressing
¼ cup(s), creamy peppercorn variety
Black pepper
¼ tsp, cracked
