Description
This vibrant Four Bean Salad is fresh, tangy, and packed with plant-based protein. Made with pantry staples like kidney beans, chickpeas, and green beans, it’s the perfect make-ahead side dish or healthy lunch option.
Ingredients
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
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1 can (15 oz) green beans, drained
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1 can (15 oz) wax beans, drained (optional)
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½ cup thinly sliced red onion
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½ cup chopped celery
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½ cup chopped parsley
For the Dressing:
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⅓ cup white vinegar
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3 tablespoons olive oil
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2 tablespoons sugar
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1 teaspoon Dijon mustard
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Salt and pepper to taste
Instructions
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Drain and rinse all beans.
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In a large bowl, combine beans, red onion, celery, and parsley.
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In a separate bowl or jar, whisk together white vinegar, olive oil, sugar, Dijon mustard, salt, and pepper until combined.
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Pour dressing over the bean mixture and toss gently to coat.
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Refrigerate for at least 1 hour (preferably overnight) before serving.
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Serve cold or at room temperature.
Notes
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Let the salad sit overnight for the best flavor.
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Rinse canned beans thoroughly to reduce sodium and improve taste.
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Optional add-ins: cherry tomatoes, diced bell pepper, or jalapeño for heat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American