Four Bean Salad

With a perfect balance of canned and fresh ingredients tossed in a sweet and tangy dressing, this delicious salad is easy to prep and make ahead of time for picnics and potlucks.

Course Lunch, Main Course, Salad, Side Dish

Cuisine American

Prep Time 20

Chilling Time 4

Total Time 4 20

Servings cups

Calories 262kcal

Author Lizzie Streit, MS, RDN

Ingredients

14.5 ounces canned green beans drained and rinsed
15 ounces canned kidney beans drained and rinsed
15 ounces canned chickpeas drained and rinsed
15 ounces canned cannellini beans drained and rinsed
1 cup finely diced red onion from ½ large onion
2 small ribs celery diced, about ½ cup
2 tablespoons finely chopped fresh parsley
2 tablespoons basil chiffonade
¼ cup extra virgin olive oil
⅓ cup apple cider vinegar
3 tablespoons honey
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

US Customary - Metric

Instructions

Drain and rinse the canned green beans and other beans.
Dice the red onion and celery, and prepare the herbs. Be sure to cut the onion into small pieces so that it's not too overpowering.
Combine green beans, kidney beans, chickpeas, cannellini beans, diced red onion and celery, parsley, and basil in a large bowl.
In a separate small bowl or measuring cup, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until smooth.
Pour the dressing over the salad ingredients. Stir gently, to avoid mashing the beans or green beans, until well-coated
Cover and refrigerate for at least four hours or overnight for maximum flavor. Stir occasionally if possible.
Serve and enjoy!
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Notes

Subs: Use edamame or wax, pinto, or navy beans if desired.
Storage: Keep leftovers in an airtight container in the refrigerator for 3 to 5 days. The onion and green beans may get softer over time, and the dressing may get absorbed. Add a drizzle of olive oil and vinegar to freshen it up if needed. Do not freeze.

Nutrition