4-Bean Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8 (makes about 10 cups salad and 1 cup dressing)
 
Ingredients
  • For the salad:
  • 3 cups precooked green beans (cut into 1-inch pieces; or 2 14.5-ounce cans, drained and rinsed)
  • 1 can cooked black beans (15 ounces; about 1½ cups), drained and rinsed
  • 1 can cooked kidney beans (15 ounces; about 1½ cups), drained and rinsed
  • 1 can cooked garbanzo beans (15 ounces; about 1½ cups), drained and rinsed
  • 1½ cups peas (thaw first if frozen)
  • 1½ cups corn (thaw first if frozen)
  • ½ cup finely chopped red onion
  • Tomato Vinaigrette:
  • 1 medium tomato, chopped (including seeds; about ¾ cup)
  • ⅓ cup vinegar (I like apple cider)
  • 2 tablespoons mustard (I like Dijon or stone ground)
  • 1 teaspoon ground cumin
  • 1 medium clover garlic
Instructions
  1. Place all of the salad ingredients (green beans, black beans, kidney beans, garbanzo beans, peas, corn, and onion) into a large bowl.
  2. Place all of the vinaigrette ingredients (tomato, vinegar, mustard, cumin, and garlic) into a blender, and blend until smooth. Stir into the salad.
Notes
A little chopped fresh parsley or basil is also nice in this salad.

If you're feeling decadent, add 1 chopped ripe avocado.
Nutrition Information
Serving size: ⅛ recipe, 1.2 cups Calories: 289 Fat: 3g Saturated fat: 0.4g Carbohydrates: 52.5g Sugar: 8.3g Sodium: 52mg Fiber: 15.9g Protein: 16.0g Cholesterol: 0
Recipe by Straight Up Food at http://www.straightupfood.com/blog/2014/06/09/4-bean-salad/