4 Bean Salad

4 Bean Salad is a nutritious salad that can be made ahead. Economical, packed with protein and fiber, it's a perfect side dish for picnics and potlucks.

Course Salad

Cuisine American

Keyword 4 Bean Salad, Bean Salad Recipe, Four Bean Salad

Prep Time 15

Chill Time 4

Servings

Calories 154kcal

Author Jill McOwen

Ingredients

15 oz kidney beans drained
15 oz garbanzo beans drained
15 oz green beans drained
15 oz cannellini beans drained
1/2 cup red bell pepper chopped
1/2 cup green bell pepper chopped
1/4 cup shallot minced
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup sugar
2 tbsp Dijon mustard
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

Instructions

In a large bowl, add the four cans of beans (all drained) and the chopped red and green pepper and minced shallots. Stir to combine.
In a smaller bowl or glass measuring cup, combine the olive oil, vinegar, sugar, Dijon mustard garlic powder, salt and pepper. Whisk until smooth and combined.
Pour the dressing over the bean salad and toss to coat. Store the bean salad in an airtight container in the refrigerator for at least four hours or overnight before serving.

Nutrition