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Mixed Beans and Corn Salad

The Mixed Beans Salad can be prepared as a side dish for a family dinner or for entertaining guests. Just make sure you allow sufficient time for all the ingredients to release their flavors.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Gemma


  • 1 1/2 cup Corn frozen and thawed
  • 1 tsp butter
  • 1 - 15 oz can Red Kidney Beans drained and rinsed
  • 1 - 15 oz can Black Beans drained and rinsed
  • 1 - 15 oz can Cannellini Beans drained and rinsed
  • 1/2 cup Red Onion chopped
  • 1/2 cup Sweet Pepper mixed mini peppers, finely chopped
  • 1 tbsp Parsley chopped
  • Salt to taste
  • Ground Black Pepper to taste
  • Garlic Powder to taste
  • 2 tbsp Rice Vinegar all natural rice vinegar with no sodium and no sugar preferred
  • 1 tbsp Garlic & Chili Flavored Extra Virgin Olive Oil


  • In a saucepan, add butter and corn. Cook on low heat stirring occasionally until cooked but still crunchy. Add water if necessary. Set aside and let cool.
  • In a small bowl mix vinegar, oil, salt, pepper and garlic powder. Set aside.
  • In a large bowl add beans, corn, peppers, onion, parsley and vinegar and oil mixture last. Stir until well coated and blended. Store in a refrigerator until serving time.
  • Note: Let all ingredients release their flavors for at least 15 minutes before serving.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg