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.

Nutriscore Rating: 87/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the diced red bell pepper, finely diced red onion, and chopped parsley to the bowl with the beans.

Step 4

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.

Step 5

Pour the dressing over the bean mixture and toss thoroughly to combine, ensuring all the vegetables are evenly coated.

Step 6

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.

Step 7

Before serving, toss the salad once more and adjust the seasoning with additional salt or pepper, if needed.

Step 8

Serve chilled as a side dish or a light, protein-packed entree.

Nutrition Facts

Serving size	1567.2 grams (1567.2g)

Amount per serving	% Daily Value*
Calories	1672

Total Fat 57.20g	73%
Saturated Fat 8.60g	43%
Polyunsaturated Fat 4.20g
Cholesterol 0mg	0%
Sodium 2796mg	122%
Total Carbohydrate 245.70g	89%
Dietary Fiber 69.60g	249%
Total Sugars 55.10g
Protein 68.40g	137%

Vitamin D 0IU	0%
Calcium 693mg	53%
Iron 26mg	142%
Potassium 3884mg	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.

Source of Calories

Fat: 29.1%

Protein: 15.4%

Carbs: 55.5%