Best-of-the-West Bean Salad

Campbell's Best-of-the-West Bean Salad Recipe

This scrumptious bean salad combines kidney beans, pinto beans, sliced red onion and diced green pepper dressed with a flavorful combination of Pace® Picante Sauce, cilantro, oil and vinegar.

At a glance


10 min.


2 hr. 10 min.



Servings: cup each

Chill: 2 hr.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

3/4 cup Pace® Picante Sauce
2 tablespoons chopped cilantro
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 large green bell pepper, diced (about 1 cup)
1 medium red onion, very thinly sliced (about 1/2 cup)
1 can (about 15 ounces) canned kidney beans, rinsed and drained
1 can (about 15 ounces) pinto beans, rinsed and drained

How to Make It

  • 1

    Stir the picante sauce, cilantro, vinegar, oil, pepper, onion, kidney beans and pinto beans in a medium bowl. Cover and refrigerate for 2 hours, stirring occasionally during chilling time. Garnish with additional cilantro.

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