4-Bean Salad

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!

Four Bean Salad - StraightUpFood.com

Salad ingredients:
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)

Dressing:
1 medium tomato, chopped
1/3 cup apple cider vinegar
2 tablespoons mustard
1 teaspoon minced garlic (2 medium cloves)
1½ teaspoons ground cumin

Instructions
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)

NOTES

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.

4-Bean Salad - Straight pFood.com

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Comments

  1. This looks amazing. Thank you for sharing.

  2. Perfect for all P’s! Love it. Thanks Cathy, looks wonderful.

  3. Absolutely delish! I added celery and pimentos…..thanks for the recipe.

  4. Jenita Guthrie says:

    To die for! I I also put a handful of fresh parsley in the dressing ingredients, and shaved some slippers of fresh carrot into the salad mix as well. The carrot really gives it a boost in color. Thanks for all of your fabulous recipes.

  5. I’ve been enjoying this delicious salad all week. I’m always amazed by how flavorful your dishes are without a speck of salt. Thanks, Cathy!

  6. Love this recipe; added a few cukes because they’re coming in fast and furiously in the garden and I have to do something with them. Thanks for this recipe

  7. It is hard to believe that this dressing does not have any oil in it–my husband and I did not miss it at all! Flavorful and satisfying!

  8. Wonderful salad especially on hot summer days…..The dressing is quick and delicious.
    Thanks for the recipe.

  9. Looks yummy! How long do you cook your green beans in the preassure cooker?

  10. Francine Carlson says:

    This dressing with the combo of beans is genius! I don’t miss the lack of oil in the dressing at all. I traded fig infused vinegar for apple cider vinegar (less harsh). I refer to your vast variety of meals and snacks for my husband who recently and drastically changed to a SOS-free diet for health reasons. While I have not
    completely converted to SOS-free diet yet I must admit that I enjoy what I’ve made and shared with him. You have literately saved his life and made mine much easier when finding meals to make for him. The simple ingredients you use are common and pretty easily made. Thank you for sharing. Do you think you can come up with a recipe for either fig bars or fig cookies as they are his favorite.

    • Hi Francine, thank you for your kind note. That makes me truly happy to hear that my recipes have helped you and your husband. I will look into making a figgy recipe; from dried or fresh? I see the fig trees around here are ripening, yay! ;-)

  11. Kris McCormack says:

    Thanks for another tasty dish, Cathy! I made this salad over the week-end, doubling up the garlic and adding a little extra dijon, and we loved it. We had leftovers and I found that the next day the tanginess of the dressing had faded. The cumin flavor was still strong, but some of the zip was missing. I added a bit more vinegar, some garlic powder, and chopped up some fresh basil. That refreshed the flavor. In the future, I would plan on making a second batch of dressing to add shortly before serving if I were going to make this ahead of time — like the night before.

    This salad is very good as a topper for a base salad of raw baby spinach, thin sliced red onion, cucumber, chopped ripe tomato, and some steamed fingerling potatoes.

    I loved the idea of using a tomato as the dressing base! Thanks again!

    Kris

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