Festive Bean Salad

Festive Bean Salad
Festive Bean Salad

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La Cocina Goya

Serve this Festive Bean Salad at your next special family gathering! To make, simply combine crunchy green beans with savory red onions and 3 different types of creamy GOYA® Beans - Cannellini, Chick Pea and Red Kidney. Then toss the beans and veggies with a simple Dijon vinaigrette, and chill until seasoned. It’s the perfect easy, delicious and healthy side dish that rounds out any meal!

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1 pkg. (1 lb.)

frozen GOYA® Cut Green Beans


red onion, very thinly sliced


Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

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1 tbsp.

Dijon mustard

1 can (15.5 oz.)

GOYA® Cannellini, drained and rinsed

1 can (15.5 oz.)

GOYA® Chick Peas, drained and rinsed

Chick Peas

Winner of the ChefsBest® Excellence Award for overall quality.*

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1 can (15.5 oz.)

GOYA® Red Kidney Beans, drained and rinsed

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

Bring medium pot filled with water to boil over medium-high heat. Add green beans; cook until beans are heated through, turn bright green and are crisp-tender, about 5 minutes. Add onions to colander. Strain green beans in colander with onions; rinse under cold water until cool; drain well.

Step 2

In large bowl, whisk together olive oil, vinegar, mustard and Adobo until well combined. Gently stir in cannellini beans, chickpeas, red kidney beans and green bean-onion mixture. Gently toss to combine; cover and refrigerate until beans are chilled and seasoned through, about 2 hours. Serve chilled or room temperature


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Salads Under 20

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