Peppery Bean Salad
- Total Time
Perfect for a potluck or picnic, this summery salad is studded with crunchy veggies and spiced with peppercorn ranch dressing and cracked black pepper.
cooked lima beans1 cup(s), packaged frozen, and thawed
canned kidney beans1 cup(s), rinsed and drained
chickpeas (15 oz)1 cup(s), rinsed and drained
canned black beans1 cup(s), rinsed and drained
uncooked celery1 rib(s), medium, sliced diagonally
sweet red pepper(s)1 medium, seeded and diced
uncooked red onion(s)½ medium, finely chopped
fat-free ranch salad dressing¼ cup(s), creamy peppercorn variety
black pepper¼ tsp, cracked
- 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.