• Cooking Time: 0
  • Servings: 12
  • Preparation Time: 10


  • 2 1/2 cups thinly sliced celery
  • 1 bunch green onions, trimmed and thinly sliced
  • 1 can (16 ounces) red kidney beans, drained and rinsed
  • 1 can (16 ounces) garbanzo beans, drained and rinsed
  • 1 can (16 ounces) black-eyed peas, drained and rinsed
  • 1 can (15 ounces) sliced carrots, drained
  • 1 can (8 ounces) cut green beans, drained
  • 1 jar (3 ounces) stuffed green olives, drained and halved, optional
  • 1 can (2 1/2 ounces) sliced black olives, drained
  • 1/2 cup finely chopped parsley
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/8 teaspoon ground black pepper
  • 1 clove garlic, minced


  • Combine the celery, green onions, kidney beans, garbanzo beans, black-eyed peas, carrots, green beans, green olives if desired, black olives and parsley in a large bowl.
  • Mix the olive oil, vinegar, pepper and garlic in a small bowl. Toss with the vegetables and refrigerate until chilled through.
  • Nutritional Information Per Serving: Calories 280; Total fat 12


Cool and refreshing, this delicious salad features protein-packed beans and succulent vitamin A-rich canned carrots with a light dressing. Made in minutes, this tasty side is the perfect complement to any outdoor feast.

Categories: Lettuce/Vegetable 

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