9 Bean Salad
Bursting with vibrant flavors and wholesome ingredients, this 9 Bean Salad is a nutrient-packed dish that’s as delicious as it is versatile. Featuring a medley of nine protein-rich beans—like chickpeas, black beans, kidney beans, and edamame—alongside crisp celery, zesty red onion, and fresh parsley, this salad offers a delightful combination of textures and colors. Tossed in a tangy homemade dressing made with olive oil, apple cider vinegar, lemon juice, and a touch of honey or maple syrup, each bite is perfectly balanced. This no-cook recipe is ready in just 25 minutes and is ideal as a refreshing side dish or a satisfying vegetarian main course. Make it ahead of time to let the flavors meld, and serve chilled for the ultimate crowd-pleaser at picnics, barbecues, or simple weeknight dinners.
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Recipe Information
Ingredients
- 1 cup Chickpeas (canned, drained and rinsed)
- 1 cup Black beans (canned, drained and rinsed)
- 1 cup Kidney beans (canned, drained and rinsed)
- 1 cup Green beans (lightly steamed, chopped)
- 1 cup Lima beans (cooked or canned, drained and rinsed)
- 1 cup Cannellini beans (canned, drained and rinsed)
- 1 cup Navy beans (canned, drained and rinsed)
- 1 cup Pinto beans (canned, drained and rinsed)
- 1 cup Edamame (shelled, cooked)
- 1 piece Red onion (small, finely chopped)
- 2 stalks Celery (finely diced)
- 0.5 cup Parsley (fresh, chopped)
- 0.25 cup Olive oil
- 0.25 cup Apple cider vinegar
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Honey (or maple syrup for vegan option)
- 1 teaspoon Dijon mustard
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
Instructions
In a large mixing bowl, combine all nine types of beans: chickpeas, black beans, kidney beans, green beans, lima beans, cannellini beans, navy beans, pinto beans, and edamame.
Add the finely chopped red onion, diced celery, and chopped fresh parsley to the bowl with the beans. Mix gently until well combined.
Prepare the dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, lemon juice, honey (or maple syrup), Dijon mustard, minced garlic, salt, and black pepper until emulsified and smooth.
Pour the dressing over the bean mixture and toss everything gently but thoroughly to ensure all the beans and vegetables are coated in the dressing.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together. For best results, let it chill for 2-3 hours or overnight.
Before serving, give the salad a gentle toss and taste for seasoning, adjusting salt and pepper if needed.
Serve chilled as a side dish or enjoy it as a standalone salad. It pairs well with grilled meats, sandwiches, or a crusty loaf of bread.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 721 mg | 31% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 8.2 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1089 mg | 23% | |
*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.
