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Citrus Bean Salad

Citrus Bean Salad

Colorful twist to traditional bean salad, oranges and carrots add flavor and texture to this make ahead favorite.

16% calorie reduction from traditional recipe.


  • 3 navel oranges, peeled, sliced, membranes removed
  • 1 1/2 cups finely shredded carrots
  • 1 (15 1/2 ounce) can red kidney beans, rinsed and drained
  • 1 (15 1/2 ounce) can Great Northern beans, rinsed and drained
  • 1/3 cup finely chopped fresh parsley
  • 1/3 cup red bell pepper, chopped
  • 1/3 cup tarragon white wine vinegar
  • 1/4 cup balsamic vinegar
  • 1/4 cup Equal Spoonful*
  • Salt and pepper, to taste
  • 12 lettuce leaves

* May substitute 6 packets Equal sweetener


  1. In a large non-metallic bowl, combine oranges, carrots, kidney beans and Great Northern beans. Cover and chill.
  2. Combine remaining ingredients (except lettuce) in a medium bowl and stir well. Cover and refrigerate until chilled.
  3. Pour the dressing into the orange, carrot and bean mixture; add salt and pepper, to taste. Let stand to blend flavors.
  4. Keep refrigerated until ready to serve.
  5. Serve over lettuce leaves on individual plates.

Makes 6 servings.

Nutrition information per serving: 171 cal., 9 g pro., 37 g carb., 1 g fat, 0 mg chol, 271 mg sodium

Food exchanges: 1 vegetable, 1/2 fruit, 1 1/2 starch

Recipe and photo credit: Equal Sweetener.

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