Total Time
Prep 5 mins
Cook 5 mins

I often make this quick salad to eat with a BBQ.

Ingredients Nutrition


  1. Heat the 2 teaspoons of oil in a pan, add the diced bacon, and cook until crisp and brown.
  2. Set the pan aside.
  3. Rinse and drain the beans.
  4. Place the beans and remaining ingredients (including the bacon and any bacon grease) in a bowl.
  5. Mix well and serve.
  6. This is best served at room temperature rather than chilling.
Most Helpful

This bean salad was awesome! I loved it! I used 1 tablespoon of olive oil and 3 tablespoons of red wine vinegar (I misread the recipe) and it was great. For the beans I had a smaller can of 4 bean mix and one of red kidney beans so I mixed the two of those. The onion, parsley and garlic all got whizzed together in the food processor in no time flat so it was fast. I ate nearly the whole lot myself as I'm the main bean eater around here. This is a great healthy side dish and makes a great change to the often unhealthy BBQ choices. Thanks Jan, I'll make this often!

dale! December 20, 2003

Outstanding! Spinner has wowed us with this one before, but this time I made it myself. No fresh parsley, so used basil instead with a yummy result. I also think this dish could be dressed differently for a variation on flavours; next time I will try fresh lemon juice & oregano for a greek twist, thanks Jan!

MrsSPheonix December 25, 2005

This was a great salad! I don't care for mayo which really limits me at times...great to brown bag recipe. Thanks!

cinda37379 September 27, 2005