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!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Rinse and drain the kidney beans, black beans, cannellini beans, and chickpeas. Set aside.

Step 2

Trim the ends off the green beans and cut them into 1-inch pieces.

Step 3

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.

Step 4

Finely chop the red onion, mince the garlic, and dice the red bell pepper.

Step 5

Heat olive oil in a large skillet over medium heat.

Step 6

Add the chopped onion, minced garlic, and red bell pepper to the skillet. Sauté for 3-5 minutes, stirring occasionally, until softened.

Step 7

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.

Step 8

In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, salt, and ground black pepper to make the dressing.

Step 9

Pour the dressing over the beans in the skillet and toss to coat everything evenly.

Step 10

Cook for an additional 2-3 minutes, stirring gently, until the beans are heated through.

Step 11

Remove from heat and garnish with freshly chopped parsley.

Step 12

Serve warm as a side dish or as a light main course. Enjoy!

Nutrition Facts

Serving size	1166.1 grams (1166.1g)

Amount per serving	% Daily Value*
Calories	1326

Total Fat 52.00g	67%
Saturated Fat 7.70g	39%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 4025mg	175%
Total Carbohydrate 181.20g	66%
Dietary Fiber 48.10g	172%
Total Sugars 47.20g
Protein 47.70g	95%

Vitamin D 0IU	0%
Calcium 466mg	36%
Iron 16mg	91%
Potassium 2332mg	50%

*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: 33.8%

Protein: 13.8%

Carbs: 52.4%