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Baked Beans Salad

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A refreshing and colorful salad made with hearty baked beans, crisp vegetables, and a light tangy dressing, perfect as a quick side dish.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 30-35 minutes
  • Yield: 4-6 servings
  • Category: Salad
  • Method: Mixing
  • Cuisine: International
  • Diet: Vegetarian

Ingredients

  • 1 can (15 oz) baked beans
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar

Instructions

  1. Dice bell peppers, chop onion, and halve cherry tomatoes.
  2. Drain corn if using canned or cook fresh corn and let cool.
  3. In a large bowl, combine baked beans with their sauce.
  4. Add bell peppers, onion, tomatoes, and corn.
  5. Stir in parsley and cilantro.
  6. Whisk olive oil and apple cider vinegar, then pour over salad.
  7. Toss gently to combine without mashing beans.
  8. Let sit for 15–20 minutes before serving.

Notes

  • Use low-sugar baked beans for better balance.
  • Letting the salad rest enhances flavor.
  • Can be served chilled or at room temperature.
  • Add jalapeños for spice or fruit for sweetness.
  • Store refrigerated up to 3 days.

Nutrition

Find it online: https://savorymomskitchen.com/baked-beans-salad/