4 Bean Salad
This 4 Bean Salad is an easy, make-ahead side dish where fresh and canned beans take centerstage, marinated in a tangy vinaigrette. It’s the perfect addition to any meal!
Ingredients
- 1 15 ounce can kidney beans, drained and rinsed
- 1 15 ounce can garbanzo beans, drained and rinsed
- 1 15 ounce can wax beans, drained and rinsed
- 2 cups fresh green beans cut into 1-inch pieces
- ¼ cup red onion very thinly sliced
- 2 celery ribs, thinly sliced
- 2 Tbsp chopped parsley
Make the dressing:
- ⅓ cup apple cider vinegar
- 2 garlic cloves, grated
- 1 tsp Dijon mustard
- 3 Tbsp granulated sugar
- ⅓ cup olive oil
- ¾ tsp kosher salt
- ¼ tsp pepper
Instructions
- Cook the green beans in a pot of boiling salted water for 2 minutes, or until just tender.
- Immediately transfer the green beans using a slotted spoon to a bowl of ice water to cool. Drain the beans and pat them dry with a clean paper towel.
- Add the drained and rinsed canned beans (kidney beans, garbanzo beans, and wax beans), green beans, red onion, and parsley to a large bowl.
Make the dressing:
- Add all of the salad dressing ingredients to a small bowl and whisk to combine.
- Pour the dressing over the bean salad and gently toss to coat.
- Cover the bowl with plastic wrap and chill in the fridge for a minimum of 2 hours before serving to allow the beans to marinate in the dressing.
Notes
Sandy’s tips:
- Salad storage: This fresh bean salad can be stored for 3-4 days in an airtight container in the fridge.
- Dressing storage: If you want to make the dressing ahead or make a double batch, store it in a glass jar in the fridge for up to a week. I prefer to keep my homemade dressings in mason jars, but any sealable jar or airtight container will work. Give it a good shake or whisk before using again.
- Make ahead: This 4 bean salad is the perfect salad to make in advance since it needs to be chilled for a minimum of 2 hours, allowing the beans to marinate in the dressing. You can also chill this salad for up to 3 days in advance for maximum flavor infusion.
- Bean swaps/add-ins: Use canned cannellini beans, black beans, black-eyed peas, or butter beans. Shelled and cooked edamame will also add a pop of color and plant-based protein to the mix.
Nutrition Facts
Calories: 41kcal, Carbohydrates: 8g, Protein: 1g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Sodium: 317mg, Potassium: 89mg, Fiber: 1g, Sugar: 6g, Vitamin A: 302IU, Vitamin C: 5mg, Calcium: 19mg, Iron: 0.4mg