Name: 4 Bean Salad
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 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

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4 Bean Salad is a vibrant and wholesome dish that combines four types of beans—black beans, garbanzo beans, pinto beans, and green beans—with crisp cucumbers, juicy cherry tomatoes, and finely chopped red onion. Tossed in a light, zesty vinaigrette, this salad is refreshing, high in protein and fiber, and ideal for summer meals, meal prepping, or anytime you need a nutritious, plant-based side.

Why You’ll Love This Recipe

This 4 Bean Salad is incredibly easy to prepare, requiring minimal cooking and offering maximum flavor. The combination of legumes and fresh vegetables creates a satisfying texture and a colorful presentation. Its tangy vinaigrette enhances every bite, making it a great companion to grilled meats, sandwiches, or as a light standalone lunch. Naturally vegan and gluten-free, it’s also a health-conscious choice that suits a variety of dietary needs.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

canned black beans, rinsed and drained
canned garbanzo beans (chickpeas), rinsed and drained
canned pinto beans, rinsed and drained
blanched green beans, cut into 1-inch pieces
cherry tomatoes, halved
cucumber, diced
red onion, finely chopped

For the vinaigrette:

olive oil
red wine vinegar
lemon juice
Dijon mustard
honey (optional)
salt and pepper to taste

directions

In a large mixing bowl, combine the black beans, garbanzo beans, pinto beans, blanched green beans, cherry tomatoes, diced cucumber, and red onion.
In a separate small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (if using), salt, and pepper until the vinaigrette is well combined.
Pour the vinaigrette over the bean and vegetable mixture. Gently toss until everything is evenly coated.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Toss once more before serving. Garnish with chopped fresh herbs like parsley or basil if desired.

Servings and timing

Servings: 6 servings
Prep Time: 15 minutes
Total Time: 45 minutes (including chilling)
Calories per Serving: Approximately 220 kcal

Variations

Add grains: Mix in cooked quinoa or bulgur for a heartier salad.
Extra veggies: Include bell peppers, shredded carrots, or avocado for additional texture and nutrition.
Spicy version: Add diced jalapeños or a pinch of crushed red pepper flakes to the vinaigrette.
Different beans: Swap in kidney beans or white beans if you prefer different textures or flavors.
Citrus twist: Use lime juice instead of lemon for a slightly different acidity.

storage/reheating

Store 4 Bean Salad in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop over time, making it ideal for meal prepping. This salad is served cold and does not require reheating. Freezing is not recommended due to the texture of the vegetables and beans.

FAQs

Can I use frozen green beans?

Yes, just blanch them before adding to the salad to ensure they’re tender but still crisp.

Is this salad vegan?

Yes, the salad is vegan-friendly. You can omit the honey in the vinaigrette to keep it fully plant-based.

Can I make this salad ahead of time?

Absolutely. In fact, it tastes better after chilling for a few hours as the flavors meld together.

What herbs go well with this salad?

Parsley, cilantro, and basil are excellent fresh herb options to complement the vinaigrette.

Can I substitute the vinaigrette?

Yes, you can use store-bought Italian dressing or a lemon-tahini dressing for a different flavor profile.

How long does this salad last in the fridge?

It stays fresh for up to 4 days when properly stored in an airtight container.

Are canned beans necessary, or can I use dried?

You can use dried beans; just be sure to cook and cool them thoroughly before using in the salad.

Can I serve this warm?

While traditionally served cold, it can be slightly warmed and served as a hearty side, though the texture of the cucumbers may change.

Is this salad gluten-free?

Yes, it is naturally gluten-free and suitable for gluten-sensitive diets.

What should I serve with 4 Bean Salad?

It pairs well with grilled meats, sandwiches, veggie burgers, or can be enjoyed on its own as a light lunch.

Conclusion

4 Bean Salad is a nutritious, easy-to-make dish that’s full of flavor and perfect for a variety of occasions. With its mix of protein-rich beans and crisp, fresh vegetables, it’s as satisfying as it is refreshing. Whether you’re planning a summer cookout, packing a healthy lunch, or simply seeking a colorful side dish, this salad delivers a wholesome and delicious option every time.

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.

Author: Mari
Prep Time: 15 minutes
Total Time: 45 minutes (including chilling)
Yield: 6 servings 1x
Category: Salad
Method: Mixed
Cuisine: American
Diet: Vegan

Instructions

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