Calico Bean Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 12
Cheap, colorful and cheerful bean dish that can be used as a side salad, a topper for a leafy green salad or as a snack with baked Tostitos.
Salad Ingredients
  • 31 ounces black beans, canned (drained and rinsed (2 - 15.5 ounce cans))
  • 15½ ounces black-eyed peas, canned (drained and rinsed(1 - 15.5 ounce can))
  • 1 cup celery (finely diced)
  • 1 cup red onion (finely diced)
  • ½ cup red bell pepper (finely diced)
  • 1 cup yellow bell pepper (finely diced)
  • ½ cup green bell pepper (finely diced)
  1. Wash and dry peppers and celery ribs.
  2. Open cans of beans and black-eyed peas; pour into a colander, rinse with cold water and drain completely.
  1. Finely dice red onion, peppers and celery. Add to a large mixing bowl
  2. Add rinsed and drained beans and peas to the mixing bowl; toss to combine.
  1. Place your dressing ingredients in an 8 ounce shaker jar. Shake vigorously to blend. Pour over the salad and toss to coat.
  1. For No Special Ingredients substitute MCT Oil for either avocado or olive oil.
  2. If you would like to add some heat to this salad add one or 2 small jalapeno peppers diced very fine.
Nutrition Information
Serving size: ¾ cup Calories: 123 Fat: 3g Carbohydrates: 18g Sodium: 347mg Fiber: 6g Protein: 6g Cholesterol: 0mg
Recipe by The Healthy Milestone at