This easy 4 bean salad is a fresh and nutritious salad that is perfect for summer potlucks or barbecues. It is filled with a variety of fiber filled beans, crunchy vegetables and a tangy vinaigrette dressing.
Why this recipe is just so good....
- Perfect side dish - This four bean salad is quick and easy to make. I make this often for tasty options when you don't feel like making pasta salads or potato salads. With only a bit of chopping and canned beans, it can be your go to take-along for all your get togethers.
- Meal prep this salad - Chop all the veggies and make the dressing. Store in refrigerator until you are ready to make the recipe.
- Make it a main dish - You can easily main this a main dish by adding your favorite protein source. Grilled chicken would be a great way to have a heartier dinner salad.
- Other salads to enjoy - Classic house salad, Marinated Mushroom Salad, Butter Lettuce Salad and Julienne Salad.
Ingredients
You need the following ingredients to make this mediterranean bean salad:
This four bean salad is so versatile because you can use many different kinds of beans and they will all be delicious. Other than the green beans, I used canned beans since it is so much easier to make the salad rather than cooking package beans. Rinse and drain them well.
- black beans- mild and slightly sweet; these are a great source of protein and fiber
- kidney beans-dark red beans are also full of protein, omega 3 and iron
- garbanzo (chick peas)-soft and buttery garbanzo beans are starchy in texture and very high in protein
- green beans- I used garden fresh beans since I had an abundance at the time. But you can used canned green beans or frozen beans.
- You can also try pinto beans, yellow wax beans, lima beans, navy, great northern beans and white beans.
- cucumber ( I used English cucumber since it has a thinner peel and smaller seeds).
- cherry tomatoes
- lemon
- red onion
How to make 4 Bean Salad?
- Drain and rinse each can of beans. Draining the beans will also help remove any metallic taste from canned beans.
- Trim and cut string beans in half. Cook in salted boiling water for about 3 minutes. They should should be crisp-tender. Drain in cold water. Do the same if you use lima beans.
- Mix beans and vegetables together and set aside.
- To make the vinaigrette mix the vinegar, lemon juice, garlic, salt, pepper and sugar substitute. Whisk in the olive oil until it is fulled mixed into the balsamic vinegar mixture.
- Pour half of the dressing over the salad and let it marinate in the refrigerator for at least an hour. Add chopped parsley before serving.
- Taste the salad. Add more dressing before serving.
Recipe Tips
- The liquid in canned beans is mostly starch and salt. It is best to remove this as it will also help with digestion.
- If you are prepping the vegetables ahead of time, place a paper towel on top of them when you store in the refrigerator. This will help absorb any excess moisture and help the veggies last longer.
What to serve with 4 bean salad?
Since this salad is so refreshing and healthy, it could stand on its own. The beans make it very hearty and filling. You could add some extra protein like leftover cooked chicken or canned tuna or crab.
This reminds me of a summertime salad go-along with some grilled foods. It would be delicious with Lemon Pepper Pork Chops, Blackened Swordfish or Buffalo chicken thighs.
Of course what is a potluck or summer party without a delicious dessert. Try my Sugar Free Glazed Donuts or Low Carb Triple Chocolate Pie.
You may also like to try my Crab Louie Salad or Tuna Chickpea Pasta Salad.
I'd love to know if you have made any of these salads. Please leave a comment below! 😊
Print4 Bean Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Salad
- Cuisine: American
Description
This easy and healthy 4 bean vegetable salad is perfect for lunch or dinner. It is dressed with a lemony balsamic vinaigrette. You will love this salad all year long.
Ingredients
- (1) 15 oz. can red kidney beans, drained & rinsed
- (1) 15 oz. can black beans, drained, rinsed
- (1) 15 oz. can garbanzo (chickpeas) drained, rinsed
- ½ lb. green beans, trimmed & halved
- 1 small English (seedless) cucumber, diced
- ½ red onion, diced
- 1 cup cherry tomatoes, halved
- ½ cup parsley, chopped
Dressing ingredients
- ¼ cup balsamic vinegar or red wine vinegar
- 2 tsp sugar or sugar substitute
- ½ tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- juice of 1 lemon or about 2 tablespoons lemon juice
- ½ cup olive oil
Garnish - chopped green onions
Instructions
- Bring a pot of salted water to a boil and cook the green beans for about 3 minutes to crisp tender. Drain and put beans in cold water for a few minutes to stop cooking. Drain again to prepare for the salad
- Add all the beans and vegetables in a large bowl, mix together.
- Make the vinaigrette- in a large mixing bowl or a shaker cup mix the lemon juice, balsamic vinegar, sugar substitute, garlic, salt and pepper. Drizzle in the olive oil stirring or shaking it quickly until fully mixed together.
- Pour over salad and keep in refrigerator until ready to serve.
- To avoid wilting, add the chopped parsley before serving.
Notes
- Make sure to drain and rinse the canned beans.
- The salad will need some time to marinate the flavors together. Keep in refrigerator at least an hour before serving.
- I have added grilled boneless chicken to this salad for dinner. Perfect when you don't want to use your oven.
- The salad will keep up to 3-4 days in the refrigerator. Store the leftover dressing separately.
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