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Four Bean Salad - StraightUpFood.com

4-Bean Salad


  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Yield: 8 (makes about 10 cups salad and 1 cup dressing) 1x

Ingredients

Scale
  • 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 1 1/2 cups), drained and rinsed
  • 1 can cooked kidney beans (15 ounces; about 1 1/2 cups), drained and rinsed
  • 1 can cooked garbanzo beans (15 ounces; about 1 1/2 cups), drained and rinsed
  • 1 1/2 cups peas (thaw first if frozen)
  • 1 1/2 cups corn (thaw first if frozen)
  • 1/2 cup finely chopped red onion
  •  
  • Tomato Vinaigrette:
  • 1 medium tomato, chopped (including seeds; about 3/4 cup)
  • 1/3 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

  • Serving Size: 1/8 recipe, 1.2 cups
  • Calories: 289
  • Sugar: 8.3g
  • Sodium: 52mg
  • Fat: 3g
  • Saturated Fat: 0.4g
  • Carbohydrates: 52.5g
  • Fiber: 15.9g
  • Protein: 16.0g
  • Cholesterol: 0