Four Bean Salad
Bright, refreshing, and packed with protein, this Four Bean Salad is the ultimate crowd-pleaser for any table. Combining a medley of kidney beans, garbanzo beans, and tender green and wax beans, this recipe boasts a colorful mix of crunchy red bell pepper, zesty red onion, and fresh parsley. Tossed in a tangy-sweet dressing made with olive oil, apple cider vinegar, Dijon mustard, and a touch of honey, every bite is bursting with vibrant flavors. Perfect as a quick side dish or a light, healthy entree, this no-cook recipe comes together in just 15 minutes and is best served chilled to allow the flavors to mingle. Naturally vegetarian, gluten-free, and irresistibly satisfying, this classic bean salad is ideal for potlucks, picnics, or meal prep.
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Recipe Information
Ingredients
- 1 can (15 oz) kidney beans
- 1 can (15 oz) garbanzo beans (chickpeas)
- 1 cup (fresh or canned) green beans
- 1 cup (fresh or canned) wax beans
- 1 medium, diced red bell pepper
- 1 small, finely diced red onion
- 1 handful, chopped parsley
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon (freshly ground) black pepper
Instructions
Drain and rinse the kidney beans, garbanzo beans, and canned green and wax beans, if using canned varieties. Set aside in a large mixing bowl.
If using fresh green beans and wax beans, trim and blanch them by boiling in salted water for 3-4 minutes, then immediately transferring them to an ice bath to stop the cooking. Once they are cool, drain and cut into 1-inch pieces before adding to the bowl.
Add the diced red bell pepper, finely diced red onion, and chopped parsley to the bowl with the beans.
In a separate small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until the dressing is well emulsified.
Pour the dressing over the bean mixture and toss thoroughly to combine, ensuring all the vegetables are evenly coated.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, let it sit for a few hours before serving.
Before serving, toss the salad once more and adjust the seasoning with additional salt or pepper, if needed.
Serve chilled as a side dish or a light, protein-packed entree.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 245.7 g | 89% | |
| Dietary Fiber | 69.6 g | 249% | |
| Total Sugars | 55.1 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 693 mg | 53% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3884 mg | 83% | |
*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.
