Summer Bean Salad

I’ve been making this recipe for over 30 years, and it always seems to be a favorite. This isn’t your typical bean salad, though—the mandarin oranges make it unique and refreshing.

6 ServingsPrep: 10 min. + chilling

Ingredients

• 2 cans (11 ounces each) mandarin oranges, drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 medium green pepper, chopped
• 1/2 cup chopped red onion
• 1/4 cup minced fresh parsley
• 1/2 cup canola oil
• 1/4 cup red wine vinegar
• 1 teaspoon sugar

Directions

• In a large bowl, combine the oranges, beans, green pepper, onion and
• parsley. In a jar with a tight-fitting lid, combine the oil, vinegar
• and sugar; shake well.
• 
  
• Pour over salad and toss to coat. Cover and refrigerate for at least
• 4 hours before serving. Yield: 6 servings.