Four Bean Salad
Made with fresh green and yellow wax beans and a sweet and tangy vinaigrette, it's the perfect make-ahead dish for your backyard barbecue, picnic, or potluck!
Ingredients
- 1 pound fresh green beans , ends trimmed (can substitute 14.5 ounce can, drained)
- 1 pound fresh yellow wax beans , ends trimmed (can substitute 14.5 ounce can, drained)
- 14.5 ounce can kidney beans , rinsed and drained
- 14.5 ounce can garbanzo beans , rinsed and drained
- 1 small yellow onion , thinly sliced
- For the Vinaigrette:
- 1/2 cup apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 cup sugar
- or alternative granulated sweetener
- 3/4 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Chop the green and yellow wax beans into roughly 1-inch sized pieces.Bring a large pot of lightly salted water to a boil. Boil the beans for 2 minutes until they're tender but still retain some crispness.Transfer the beans to a colander and immediately rinse with cold water until they've cooled down. Alternatively place the drained beans in a large bowl of water with ice cubes. Allow the beans to drain while you make the vinaigrette and prepare the other ingredients.
- Place all of the beans in a large bowl and add the thinly sliced onion. Stir the beans and onions to combine.To prepare the vinaigrette, place all of the ingredients in a bowl and whisk until emulsified. Pour the vinaigrette over the bean salad and stir to thoroughly coat. Let the four bean salad chill for at least 2-4 hours before serving, preferably overnight.Store the bean salad in a covered, non-reactive container (such as glass) in the refrigerator where it will keep for up to 5 days.
Nutrition
Calories: 196kcalCarbohydrates: 29gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 501mgPotassium: 479mgFiber: 8gSugar: 10gVitamin A: 400IUVitamin C: 20mgCalcium: 84mgIron: 3mg
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