3 or 4 Bean Salad
Packed with vibrant colors and bold flavors, this 3 or 4 Bean Salad is a healthy, protein-rich dish that comes together in just 15 minutes—no cooking required! Combining tender kidney beans, nutty chickpeas, crisp green beans, and optional wax beans, this versatile salad offers both texture and a hearty bite. Tossed with a tangy-sweet vinaigrette made from white vinegar, olive oil, and a touch of sugar, and studded with crunchy celery, red onion, and fresh parsley, it’s the perfect make-ahead recipe for picnics, potlucks, or weekday lunches. Refrigerating the salad allows the flavors to meld, making it even more delicious when served cold. Whether you’re looking for a flavorful side dish or a light, refreshing meal, this easy 3 or 4 Bean Salad is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 1 can (15 ounces) Canned kidney beans
- 1 can (15 ounces) Canned chickpeas (garbanzo beans)
- 1 can (15 ounces) Canned green beans
- 1 can (15 ounces) Canned wax beans (optional for 4-bean salad)
- 1 medium Red onion, finely diced
- 2 stalks Celery, chopped
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup White vinegar
- 0.25 cup Olive oil
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Open the canned beans (kidney beans, chickpeas, green beans, and wax beans if using). Drain and rinse them thoroughly under cold water to remove any excess salt or preservatives.
In a large mixing bowl, combine the kidney beans, chickpeas, green beans, and wax beans (if using).
Add the finely diced red onion, chopped celery, and fresh parsley to the bowl.
In a small bowl or jar, whisk together the white vinegar, olive oil, granulated sugar, salt, and black pepper until fully combined to make the dressing.
Pour the dressing over the bean mixture and toss gently to coat all the ingredients evenly.
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together. For best results, refrigerate for 2-3 hours or overnight.
Before serving, toss the salad again to redistribute the dressing. Serve cold as a side dish or light meal.
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5204 mg | 226% | |
| Total Carbohydrate | 228.0 g | 83% | |
| Dietary Fiber | 62.3 g | 222% | |
| Total Sugars | 57.1 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3447 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
