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Four Bean Salad

A vibrant and refreshing four bean salad packed with protein, textures, and flavor, perfect for summer picnics or as a healthy side dish.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 2 hours
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Beans
  • 1 pound fresh green beans, trimmed and cut into 1-inch pieces Bright and crunchy, they add texture and freshness.
  • 1 pound yellow wax beans, trimmed and cut into 1-inch pieces Tender beans that complement the green beans.
  • 1 cup cannellini beans, cooked Adds creamy texture to the salad.
  • 1 cup pinto beans, cooked Provides richness and smoothness.
  • 1 cup black beans, cooked Offers protein and earthy flavor.
  • 1 cup black-eyed peas, cooked Adds appealing texture and nutty taste.
Vinaigrette
  • 1/4 cup apple cider vinegar Tangy brightener for the salad.
  • 1/4 cup olive oil Adds richness to the dressing.
  • 1 teaspoon sugar Balances the acidity of the vinegar.
  • 1 teaspoon salt Enhances natural flavors.
  • 1/2 teaspoon pepper Adds subtle heat to the dish.
Additional ingredients
  • 1 small thinly sliced onion Offers a sharp, aromatic crunch.

Method
 

Preparation
  1. Trim the stem ends of the green and yellow wax beans and chop them into roughly 1-inch pieces.
  2. Bring a large pot of lightly salted water to a boil.
Cooking
  1. Boil the beans for 2 minutes until they are tender but still retain some crispness.
  2. Transfer the beans to a colander and immediately rinse with cold water until they have cooled down.
  3. Allow the beans to drain well and set aside.
Mixing
  1. Place all of the beans in a large bowl and add the thinly sliced onion.
  2. Gently stir the beans and onions to combine evenly.
Vinaigrette
  1. In a separate bowl, place all vinaigrette ingredients and whisk until emulsified.
  2. Pour the vinaigrette over the bean salad and stir to thoroughly coat all ingredients.
Chill
  1. Let the salad chill for at least 2 to 4 hours before serving, preferably overnight.
  2. Keep the bean salad in a covered, non-reactive container in the refrigerator for up to 5 days.

Notes

For best flavor and texture, use fresh beans and avoid over-boiling. For an added boost of flavor, consider tossing in fresh herbs like parsley or cilantro just before serving.