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.
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
- ⅓ 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!