Summer Bean Salad


Special Diet Notes: Summer Bean Salad

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and top food allergy-friendly.

Summer Bean Salad
Prep time
Total time
This recipe is courtesy of the Arico Foods newsletter from The Gluten-Free Gourmet Cooks Fast and Healthy by Bette Hagman.
Serves: 10-12 servings
  • ½ cup wine vinegar
  • ½ cup vegetable oil [use canola or grapeseed for soy-free]
  • ¾ cup sugar
  • 1 large red onion, sliced thin
  • 1 green paper, cut into rings or strips
  • 1 – 15oz can cut green beans
  • 1 – 15oz can cut wax beans
  • 1 – 15oz can kidney beans
  • 1 – 15oz can garbanzo beans
  1. In a small bowl, blend together the vinegar, oil, and sugar. Set aside.
  2. Drain the juice from the 4 cans of beans and empty them into a large bowl.
  3. Combine the sliced green peppers, onions, and beans.
  4. Stir the dressing and pour over the vegetables.
  5. Refrigerate several hours or overnight and toss again.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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