Four-Bean Salad Recipe

Name: Four-Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb. green beans; 1 can black beans; 1 can red kidney beans; 2 can garbanzo beans; 2 medium celery stalks; 1 pt. grape tomatoes; 1/2 small red onion; 13 c. red wine vinegar; 3 tbsp. Extra virgin olive oil; 2 tsp. Dijon mustard; 1 1/2 tsp. salt; 1 tsp. sugar; 1/2 tsp. coarsely ground black pepper

Servings: persons

3/4 lb. green beans
1 can black beans
1 can red kidney beans
2 can garbanzo beans
2 medium celery stalks
1 pt. grape tomatoes
1/2 small red onion
13 c. red wine vinegar
3 tbsp. Extra virgin olive oil
2 tsp. Dijon mustard
1 1/2 tsp. salt
1 tsp. sugar
1/2 tsp. coarsely ground black pepper

1
In 12-inch skillet, cook green beans in boiling water over high heat 7 minutes or until tender-crisp.
2
(Start timing as soon as beans are added to water.)
3
Drain beans; rinse with cold water to stop cooking and drain well.
4
Place green beans in large bowl.
5
Add canned beans, celery, tomatoes, and onion to bowl with green beans.
6
In small bowl, with fork or wire whisk, mix vinegar with remaining ingredients until is blended; pour over bean mixture, tossing to coat.
7
Cover and refrigerate up to two days if not serving right away.

800

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 lb. green beans, 1 can black beans, 1 can red kidney beans, 2 can garbanzo beans, and more.

Yes, Four-Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Four-Bean Salad

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