Self, Back AWAY From the Noodle Salad {Bean Salad Recipe}

A couple of weeks ago, I was asked to make Ring Noodle {macaroni} Salad for a picnic. I complied, but as I was making it I was struck by the amount of mayonnaise that it sucked up. Like…..a lot. Like, more than anyone eating it would ever want to think about.  I said to myself, “Self, back away from the noodle salad. If you ever see one of these salads at a picnic, just back away.”
In response to my ‘how-much-mayo-goes-into-noodle-salad’ epiphany, I thought I would offer you one of my favorite salad recipes as an alternative to bring to picnics. It’s SO simple, SO healthy, low fat, and contains absolutely NO mayo.
  It’s one of those salads that gets better with age, so it’s also fantastic to just keep in the fridge for the week.  I made a batch this past week as I try to form the habit of having healthful food prepared and ready to grab. I ate a few spoonfuls on my salad almost every day. DE-LISH.

Ingredients & helpers
{complete with a sibling mini-tiff}
Confetti bean salad

Confetti Bean Salad

1 (16oz) can kidney beans, drained and rinsed
1 (16oz) can chickpeas drained and rinsed
1 cup cubed cherry tomatoes {red or yellow}
1 1/2 cups frozen sweet corn
1 1/2 cups frozen peas 1/2 cup chopped sweet onion
1/2 cup chopped red bell pepper
4 Tablespoons red wine vinegar {or apple cider vinegar}
2 Tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:
In a large bowl, combine first 7 ingredients.  In a small bowl combine vinegar, oil, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.

You can Print the recipe here.

The beauty of this salad is the simplicity and how all of the natural flavors of healthy food goodness combine to be SO YUM. I think so anyway.

Can you do beans or are you a bean-hater? Are you a lover of noodle salad?  Love to chat with ya!

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P.S.  Want to team up with me to start one new good habit in your daily life this month?

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