Finally Found Four Bean Salad
Bursting with vibrant colors, bold flavors, and wholesome ingredients, the "Finally Found Four Bean Salad" is a must-try dish that’s ready in just 15 minutes. Featuring a hearty medley of kidney beans, black beans, chickpeas, and green beans, this protein-packed salad is paired with crunchy red bell pepper, zesty red onion, and fresh parsley for a refreshing bite. Tossed in a tangy-sweet vinaigrette made with olive oil, apple cider vinegar, Dijon mustard, and a touch of honey (or maple syrup for a vegan twist), this salad is as nutritious as it is satisfying. Perfect as a chilled side dish for summer barbecues or a light, make-ahead meal for busy weekdays, this four-bean salad is a no-cook recipe that makes healthy eating effortless and delicious.
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Recipe Information
Ingredients
- 1 cup Canned kidney beans
- 1 cup Canned black beans
- 1 cup Canned chickpeas (garbanzo beans)
- 1 cup Canned green beans
- 1 large Red bell pepper
- 1 small Red onion
- 0.25 cup Fresh parsley
- 4 tablespoons Olive oil
- 3 tablespoons Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon Honey (or maple syrup for vegan version)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Drain and rinse the kidney beans, black beans, chickpeas, and green beans. Place them in a large mixing bowl.
Deseed and finely dice the red bell pepper. Add it to the bowl.
Peel and finely chop the red onion. Add it to the bowl.
Roughly chop the fresh parsley and add it to the mixture.
In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper to create the vinaigrette.
Pour the vinaigrette over the bean and vegetable mixture. Toss gently until everything is well coated.
Let the salad rest for at least 15 minutes to allow the flavors to meld together. For best results, refrigerate for an hour before serving.
Serve cold or at room temperature as a side dish or a light main course.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 496 mg | 22% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.3 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 417 mg | 9% | |
*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.
