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4.80 from 5 votes

Four Bean Salad

Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: American, gluten free, vegan, vegetarian
Servings: 12 servings
Calories: 24kcal
Author: Dani Spies

Ingredients

  • 3/4 lb fresh green beans trimmed and cut into inch pieces
  • 2 bell peppers chopped up (I used one red and one orange for color)
  • 1 small red onion diced
  • 1 clove of crushed garlic
  • 1 tbsp of honey
  • 1/2 cup of balsamic vinegar
  • 1/4 cup of extra virgin olive oil
  • 3 15 oz cans of beans I chose garbanzo, kidney, and black beans
  • Salt and pepper to taste

Instructions

  • Blanch green beans for 2 minutes and thenimmediately place into a big bowl of ice water to stop the cooking and ensure they maintain their beautiful, bright green color.
  • In a large bowl combine peppers, onion, garlic, honey, vinegar and oil. Using a whisk or large fork, whisk everything together until it has emulsified.
  • Rinse and drain your beans and then toss them into the bowl with the veggies and dressing. Toss everything together and season with salt and pepper.
  • You can enjoy this salad right away but it is even better after it sits in the fridge for a couple of hours.
  • Makes about 6 cups.

Video

Nutrition

Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 114mg | Fiber: 1g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 28.8mg | Calcium: 15mg | Iron: 0.5mg