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Easy Four Bean Salad.

My Easy Four Bean Salad is a staple summer side dish for lunch or dinner! I love taking pantry staples such as canned beans and pairing them with fresh herbs, a gut-healthy dressing, and garden-fresh green beans for a bright, crunchy bite. Not only does this summer salad pair with just about anything, but it’s loaded with fiber and protein and can be eaten as a main meal!

summer-side-dishes

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easy-summer-sides

Ingredient list

To get started making this recipe, you’ll want to gather these ingredients:

  • raw apple cider vinegar
  • extra virgin olive oil
  •  maple syrup or raw honey (you can also use raw sugar or coconut sugar if you prefer)
  • capers, minced
  • garlic
  • stone ground mustard 
  • sea salt and pepper 
  •  14.5 ounce can garbanzo beans
  •  14.5 ounce can dark red kidney beans 
  •  14.5 ounce can great northern or cannellini beans 
  •  fresh green beans
  • red onion
  • fresh herbs: parsley and dill are my favorites
  •  Persian cucumbers or hot house cucumbers
  • chopped pickles (bread and butter or dill)

Here’s How To Make My Easy Four Bean Salad

easy-and-fresh-bean-salad

Step by Step Instructions

  1. In a large mixing bowl, combine all the ingredients in the bottom to make the dressing for the bean salad.
  2. Bring a large pot of water to a boil over high heat. Add a sprinkle of salt and blanch the green beans for 2-3 minutes until bright green and remove to a bowl of cold ice water. 
  3. Remove the green beans from the ice water and place in the large bowl with the dressing.
  4. Add the remaining ingredients to the bowl and toss everything together until everything has been evenly coated in the dressing.
  5. Check for seasonings and place in the refrigerator to chill for at least 1 hour. Enjoy cold!
summer-barbecue-sides

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bean-salad-with-apple-cider-vinegar

Easy Four Bean Salad.

My Easy Four Bean Salad is a staple summer side dish for lunch or dinner! I love taking pantry staples such as canned beans and pairing them with fresh herbs, a gut-healthy dressing, and garden-fresh green beans for a bright, crunchy bite.
Print Recipe
Prep Time:10 minutes
Cook Time:5 minutes
chill time:1 hour
Total Time:1 hour 15 minutes

Ingredients

For the dressing

  • ½ cup raw apple cider vinegar
  • ½ cup extra virgin olive oil
  • 2-3 tbsp maple syrup or raw honey you can also use raw sugar or coconut sugar if you prefer
  • 1 tbsp capers, minced
  • 1 clove garlic, grated or crushed
  • 1 tsp stone ground mustard
  • sea salt and pepper to taste

For the bean salad

  • 1 14.5 ounce can garbanzo beans, drained and rinsed
  • 1 14.5 ounce can dark red kidney beans, drained and rinsed
  • 1 14.5 ounce can great northern or cannellini beans, drained and rinsed
  • 2 cups fresh green beans, ends trimmed
  • cup red onion, thinly sliced
  • ¼ cup fresh herbs: parsley and dill are my favorites
  • 3 Persian cucumbers or hot house cucumbers, cut into half moons
  • 3 tbsp chopped pickles (bread and butter or dill)

Instructions

  • In a large mixing bowl, combine all the ingredients in the bottom to make the dressing for the bean salad.
  • Bring a large pot of water to a boil over high heat. Add a sprinkle of salt and blanch the green beans for 2-3 minutes until bright green and remove to a bowl of cold ice water.
  • Remove the green beans from the ice water and place in the large bowl with the dressing.
  • Add the remaining ingredients to the bowl and toss everything together until everything has been evenly coated in the dressing.
  • Check for seasonings and place in the refrigerator to chill for at least 1 hour. Enjoy cold!
Course: Salad, Side Dish
Servings: 6
Author: Healthy Elizabeth

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