University of Illinois Extension
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Red Bean Salad
Total : 90 min


  • 1 cup dried red kidney beans, soaked in water overnight, or 1 15-ounce can red kidney beans, rinsed and drained
  • 1 large tomato, chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/4 cup olive oil
  • 1/4 cup vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1 tablespoon pickle relish
  • dash paprika, ground pepper, garlic powder


  1. Mix beans, green pepper, tomato, and onion in a large bowl
  2. Whisk olive oil, vinegar, Worcestershire sauce, paprika, pepper, and garlic powder in smaller bowl
  3. Pour the oil dressing over the bean mixture, tossing to coat
  4. For best flavor, refrigerate for at least 1 hour or overnight before serving
Exchange: 2 starch, 1 fat
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
4 1-cup servings
 Amount Per Serving
 Calories 214      Calories from Fat 68
% Daily Value 
12% Total Fat 8g
0% Cholesterol   0mg
2% Sodium   42mg
10% Total Carbohydrate   29g
44%   Dietary Fiber   11g
0%   Sugars   0g
18% Protein   9g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: