Colorful Bean Salad

Serves 10
  • 3/4 lb. green beans, trimmed and halved

  • 3/4 lb. yellow wax beans, trimmed and halved

  • 14 oz. canned dark red kidney beans, drained and rinsed

  • 14 oz. canned black eyed peas, drained and rinsed

  • 14 oz. canned garbanzo beans, drained and rinsed

  • 1 bunch green onion, thinly sliced

  • 1 red (or orange or yellow) bell pepper, diced

  • 2 tbsp. chopped fresh Italian parsley

  • 2 tbsp. chopped fresh oregano leaves

  • - Kowalski’s Italian Vinaigrette

  • - kosher salt and fresh ground black pepper, to taste


Bring a large pot of salted water to a boil. Add the green and wax beans; cook until beans are just tender (about 8 min.). Drain the beans in a colander and shock in ice water to stop the cooking process; drain again and set aside. Place the fresh and canned beans, green onion, bell pepper, parsley, oregano and dressing to taste in a large bowl; toss to combine. Season to taste with salt and pepper.