Red, White and Orange Salad

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A new twist on a marinated bean salad! Simple and easy to prepare, yet very delicious and free of refined sugars. Great for a dinner party or potluck supper. Cook time is actually chill time.

Ingredients Nutrition


  1. Rinse beans and drain well.
  2. Place in medium bowl.
  3. Add all bell pepper, carrots, and the purple onion.
  4. Mix all Dressing ingredients together, and pour over the bean mixture.
  5. Toss to mix.
  6. Peel oranges, remove sections.
  7. Cut sections in half and place on top of the bean mixture, but do not toss.
  8. Refrigerate 1 hour to chill.
  9. Can be refrigerated overnight.
  10. When ready to serve, you can make one large bowl of salad or make individual salads.
  11. ONE LARGE BOWL: Add lettuce to the bean-orange mixture, and toss to dress salad.
  12. Optionally scatter cheese on top.
  13. Serve with slotted spoon.
  14. INDIVIDUAL SALADS: Toss the bean-orange mixture.
  15. Place lettuce on each plate.
  16. Using a slotted spoon, place the bean mixture on the lettuce.
  17. Optionally scatter cheese on each plate.
Most Helpful

I took this to our family clambake, and it was rated very highly by everyone! It has a nice, light sweet-sour taste. Next time I make it, I will add a few less beans and more romaine lettuce. Thanks for the recipe, BeachGirl!

Whisper October 12, 2003

Delicious -- perfect with ribs with just enough leftover salad for lunch tomorrow. Because I wanted to use what I had on hand I subsituted a can of butter beans for the northern beans and used a regular onion and white sugar instead of purple onion and spenda without any obvious problems. Thanks Beachgirl for sharing this delicious and different salad. This will become a regular at our house.

ellie_ November 11, 2003