This salad is like a zesty 3-bean salad but with 4 types of beans, as well as corn, peas and red onion. The dressing is tangy and mildly spicy due to the garlic, mustard and cumin. A colorful salad perfect for all P’s: potlucks, parties or picnics!
3 cups cooked green beans (or 2 15-oz. cans, drained and rinsed)
1½ cups cooked black beans, rinsed/drained (or 1 15-oz. can)
1½ cups cooked kidney beans, rinsed/drained (or 1 15-oz. can)
1½ cups cooked garbanzo beans, rinsed/drained (or 1 15-oz. can)
1½ cups cooked green peas
1½ cups cooked or raw corn kernels
1 cup chopped red onion (½ of a medium onion)
1 medium tomato, chopped
1/3 cup apple cider vinegar
2 tablespoons mustard
1 teaspoon minced garlic (2 medium cloves)
1½ teaspoons ground cumin
1. Combine salad ingredients in a bowl.
2. In a blender, blend dressing ingredients. Pour over the bowl of salad ingredients and stir well. Best if chilled at least 1 hour before serving (stir again just before serving). Serve as is or on top of a bed of lettuce or spinach leaves. If desired, garnish with some chopped onion or tomato.
Preparation: 25 minutes
Cooking: 0 minutes
Serves: 6 to 8 (makes 8 cups salad; about 1 cup dressing)
Fresh, frozen or canned? This recipe is very versatile in that you can use fresh, frozen or canned beans, corn and peas. I usually buy the green beans fresh if I can find them; cook the remaining beans at home in my pressure cooker (home cooked beans are so delicious), and use frozen corn and peas (unless corn is in season, then I use fresh).
Variations: Feel free to add in some chopped fresh herbs (cilantro, basil, parsley), and to use white, yellow or green onion if you don’t have red. For a little added sweetness, add in a quarter cup of fresh orange juice. For added spiciness, add in some chili powder, cayenne pepper, or red pepper flakes.
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