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Dorothy Thomas

4 Bean Salad Recipe

A refreshing and protein-packed salad featuring four types of beans, crisp vegetables, and a tangy-sweet dressing. Perfect for picnics, potlucks, or a healthy side dish!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: American, Vegan
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Green beans (trimmed & cut)
  • 1 (15 oz)  rinsed Kidney beans (canned)
  • 1 (15 oz)  rinsed Chickpeas (canned)
  • 1 (15 oz) can  rinsed Black beans (canned)
  • ¼ cup Red onion (finely diced)
  • ½ cup Red bell pepper (diced)
  • 2 tbsp Fresh parsley (chopped)
Dressing:
  •  ¼ cup Olive oil
  • 3 tbsp Apple cider vinegar 
  • 1 tbsp Honey (or maple syrup)
  • 1 tsp Dijon mustard 
  • 1 clove Garlic (minced)
  •  To taste Salt & black pepper

Equipment

  • Mixing bowl
  • Whisk
  • Colander
  • Saucepan (for blanching)

Method
 

  1. Prep Beans: Blanch green beans in boiling water for 2-3 minutes, then plunge into ice water. Drain.
  2. Combine: In a large bowl, mix all beans, red onion, bell pepper, and parsley.
  3. Make Dressing: Whisk olive oil, vinegar, honey, mustard, garlic, salt, and pepper in a small bowl.
  4. Toss: Pour dressing over the salad and gently toss to coat.
  5. Chill: Refrigerate for at least 1 hour before serving to let flavors meld.

Notes

  • Make Ahead: Tastes even better the next day! Stores well for 3-4 days.
  • Variations: Add corn, avocado, or feta cheese for extra flavor.
  • Vegan Option: Use maple syrup instead of honey.