Hot 5 Bean Salad
Warm, vibrant, and packed with plant-based protein, this Hot 5 Bean Salad is a flavorful twist on a classic dish. Featuring a hearty mix of kidney beans, black beans, cannellini beans, green beans, and chickpeas, this recipe is brought to life with a tantalizing garlic and red bell pepper sauté, then tossed in a zesty apple cider vinegar and Dijon mustard dressing sweetened with a touch of honey. Perfect as a comforting warm side dish or a nutritious vegetarian main course, this dish is ready in just 25 minutes. Garnished with fresh parsley, it’s a wholesome, gluten-free option that’s bursting with texture, color, and flavor in every bite. Ideal for weeknight dinners or impressing guests with a healthy yet satisfying meal option, the Hot 5 Bean Salad is sure to be a hit!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Kidney beans
- 1 cup Black beans
- 1 cup Cannellini beans
- 1 cup Green beans
- 1 cup Chickpeas
- 3 tablespoons Olive oil
- 1 small Red onion
- 2 Garlic cloves
- 1 medium Red bell pepper
- 3 tablespoons Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Rinse and drain the kidney beans, black beans, cannellini beans, and chickpeas. Set aside.
Trim the ends off the green beans and cut them into 1-inch pieces.
Bring a pot of salted water to a boil and blanch the green beans for 3-4 minutes until tender but still crisp. Drain and set aside.
Finely chop the red onion, mince the garlic, and dice the red bell pepper.
Heat olive oil in a large skillet over medium heat.
Add the chopped onion, minced garlic, and red bell pepper to the skillet. Sauté for 3-5 minutes, stirring occasionally, until softened.
Reduce the heat to low and add the kidney beans, black beans, cannellini beans, chickpeas, and blanched green beans to the skillet. Stir to combine.
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, salt, and ground black pepper to make the dressing.
Pour the dressing over the beans in the skillet and toss to coat everything evenly.
Cook for an additional 2-3 minutes, stirring gently, until the beans are heated through.
Remove from heat and garnish with freshly chopped parsley.
Serve warm as a side dish or as a light main course. Enjoy!
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 11.3 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 727 mg | 15% | |
*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.
