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4 Bean Salad

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4 Bean Salad is a refreshing and protein-rich side dish combining black beans, garbanzo beans, pinto beans, and green beans with fresh vegetables and a zesty vinaigrette—ideal for potlucks, picnics, or light lunches.

Ingredients

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  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned garbanzo beans (chickpeas), rinsed and drained
  • 1 cup canned pinto beans, rinsed and drained
  • 1 cup blanched green beans, cut into 1-inch pieces
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/4 cup red onion, finely chopped
  • Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional)
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl, combine black beans, garbanzo beans, pinto beans, green beans, cherry tomatoes, cucumber, and red onion.
  2. In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (if using), salt, and pepper.
  3. Pour vinaigrette over the bean mixture and toss gently to coat evenly.
  4. Cover and refrigerate for at least 30 minutes to develop flavor.
  5. Toss again before serving. Garnish with fresh herbs if desired.

Notes

  • Use fresh green beans for the best texture—blanch and cool before adding.
  • Add fresh parsley or basil for extra brightness.
  • This salad gets even better after a day in the fridge.
  • Serve chilled or at room temperature.

Nutrition

Find it online: https://yumfoodusa.com/4-bean-salad/