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Peppery Bean Salad

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.
Ingredients

cooked lima beans

1 cup(s), packaged frozen, and thawed

canned kidney beans

1 cup(s), rinsed and drained

chickpeas (15 oz)

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

Instructions

  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.

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