A few years ago I picked up this recipe at a health fair. I wish I knew where it came from so I could give it credit. This salad tastes great and is full of nutrients. It goes well with burgers or pulled pork sandwiches. It’s even great on its own added to some romaine lettuce. (Don’t stop reading at lima beans. They have a mild taste and my kids eat this up.)
If you want to use beans that you’ve made from scratch, rather than canned, a can equivalent is about 2 cups of beans. I like to make this ahead of time to let the dressing soak into the beans. I usually add a little more dressing before serving.
½ cup Italian salad dressing (I prefer Good Seasons Italian dressing mix)
1 Tbsp seasoned rice vinegar
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can black-eyed peas, drained and rinsed
1 10-ounce frozen package of baby lima beans, thawed completely
1 cup frozen corn, thawed completely
¾ cup medium red onion, diced
1 large red bell pepper, diced
salt and pepper to taste
Mix and enjoy!!