Navy Bean, Red Pepper, and Green Bean Salad

  • Active Time 10m
  • Total Time 10m

Serves 6

If you want to try a different kind of salad, this one is ideal. Serve it as an appetizer or as an accompaniment to meat or poultry.


  • 1 cup canned large navy beans, drained and rinsed
  • 5 ounces fresh green beans, blanched and cut into 1 1/2 inch long strips
  • 1/2 red bell pepper, cut into matchstick-size pieces
  • 1 tablespoon chopped onion
  • 1 tablespoon minced Italian parsley
  • For Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon white or cider vinegar


Put the navy beans, green beans, red bell pepper, onion and parsley in a salad bowl and toss well.

FOR DRESSING: Whisk oil and vinegar in a small bowl to blend. Season with salt and pepper. Pour over the salad and toss to mix.

Serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 936

nutrition information per serving

51 calories; 5g total fat; 0mg cholesterol; 195mg sodium; 3g carbohydrates; 1g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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