A colorful, protein-packed salad that’s sweet, tangy, and perfect for picnics, BBQs, or a light meal.
⏱ Prep Time
10–15 minutes
🍽 Servings
4–6 servings
🛒 Ingredients
- 1 can (15 oz / 425 g) baked beans (low-sugar preferred)
- 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 (fresh, frozen & thawed, or canned—drained)
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
Dressing
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
👩🍳 Instructions
-
Prepare the beans
Open the baked beans and lightly drain excess sauce. Do not rinse—leave some sauce for flavor. -
Chop the vegetables
Dice the bell peppers, finely chop the red onion, halve the cherry tomatoes, and drain the corn well. -
Combine the salad
In a large mixing bowl, add:- Baked beans
- Bell peppers
- Red onion
- Cherry tomatoes
- Corn
- Parsley
- Cilantro
Gently toss to combine.
-
Make the dressing
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until smooth. -
Dress the salad
Pour the dressing over the salad and mix gently until everything is evenly coated. -
Chill & serve
Cover and refrigerate for 20–30 minutes before serving for best flavor.
🌟 Tips & Variations
- Add protein: grilled chicken, tuna, chickpeas, or boiled eggs
- Extra crunch: diced cucumber or celery
- Spicy kick: chopped jalapeño or chili flakes
- Creamy version: add 1–2 tablespoons mayo or Greek yogurt
- Make ahead: keeps well in the fridge for up to 2 days
