Four-Bean Salad

Four-bean salad is a classic American dish that gained popularity in the 1950s. It is not only delicious but also packed with nutrients from different beans.

This is vegan and gluten free recipe. Dish can be prepared in 75 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 12.

Print Recipe

Easy

Four-Bean Salad

Cooking Method: Mixing Cuisine: American Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 60 min Total Time 1 hr 15 mins

Servings: 4 Calories: 840

Best Season: Suitable throughout the year

Ingredients

Servings

• 14 ounces Canned chickpeas
• 14 ounces Canned black beans
• 14 ounces Canned kidney beans
• 14 ounces Canned green beans
• 1 cup Red onion, thinly sliced
• 1 cup Red bell pepper, diced
• 1 cup Fresh parsley, chopped
• 2 tablespoon Olive oil
• 2 tablespoon Apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. In a large bowl, combine the chickpeas, black beans, kidney beans, green beans, red onion, red bell pepper, and parsley.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper.
3. Pour the dressing over the bean mixture and toss until well coated.
4. Cover and refrigerate for at least 1 hour to allow the flavors to blend.
5. Serve chilled and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 29g10%

Sugars 2g

Protein 9g18%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.