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4 Bean & Vegetable Salad with Balsamic Vinaigrette

4 Bean Vegetable Salad

  • Author: Deb
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x


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.


  • (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
  • 1/2 lb. green  beans, trimmed & halved
  • 1 small English (seedless) cucumber, diced 
  • 1/2 red onion, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup parsley, chopped

Lemon Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar
  • 2 tsp sugar substitute
  • 1/2 tsp garlic powder 
  • 1 tsp salt
  • 1 tsp pepper
  • juice of 1 lemon or about 2 tablespoons lemon juice
  • 1/2 cup olive oil


  1. 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
  2. Add all the beans and vegetables in a large bowl, mix together.
  3. 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.
  4. Pour over salad and keep in refrigerator until ready to serve.
  5. To avoid wilting, add the chopped parsley before serving.


  • 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 4 days in the refrigerator.
  • Category: Salad
  • Cuisine: American

Keywords: 4 Bean Vegetable Salad