Peppery bean salad

Total Time
12 min
12 min
0 min
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.


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

Uncooked celery

1 rib(s), small, sliced diagonally

Sweet red pepper(s)

1 medium, seeded and diced

Uncooked red onion(s)

½ medium, finely chopped

Fat-free ranch salad dressing

¼ cup(s), creamy peppercorn variety

Black pepper

¼ tsp, cracked


  1. Combine all of the ingredients in a large bowl. Refrigerate, covered, until the flavors are blended, at least 1 hour. Yields about 1 cup per serving.