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Four Bean Salad

A vibrant and nutritious four-bean salad featuring fresh and canned beans, enhanced with a tangy vinaigrette, perfect for any meal.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Plant-Based
Calories: 250
Ingredients Method Notes

Ingredients
  

Beans
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces Adds a crisp texture and vibrant color
  • 1 cup yellow wax beans, trimmed and cut into 1-inch pieces Provides sweetness and a tender bite
  • 1 can cannellini beans, drained and rinsed Brings creaminess and richness
  • 1 can pinto beans, drained and rinsed Offers earthiness and adds protein
  • 1 can black beans, drained and rinsed Introduces a mild flavor and boosts nutritional value
  • 1 cup black eyed peas, drained and rinsed Adds unique texture and sweetness
Dressing
  • 1 small thinly sliced onion Provides sharp flavor that contrasts beautifully
  • 3 tablespoons apple cider vinegar Brings acidity and brightness
  • 3 tablespoons olive oil Adds richness and emulsifies the dressing
  • 1 teaspoon sugar Balances acidity
  • 1 teaspoon salt Enhances flavors
  • 1/2 teaspoon pepper Adds a hint of spice
  • 2 quarts lightly salted water Used for cooking the beans

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 completely.
Assembly
  1. Place all of the beans in a large bowl and add the thinly sliced onion. Stir to combine.
  2. In a bowl, whisk together apple cider vinegar, olive oil, sugar, salt, and pepper until emulsified.
  3. Pour the vinaigrette over the bean salad and stir to thoroughly coat all ingredients.
  4. Let the salad chill for at least 2 to 4 hours before serving, preferably overnight.
  5. Store the bean salad in a covered, non-reactive container in the refrigerator, where it will keep for up to 5 days.

Notes

For best results, choose fresh, high-quality ingredients. Avoid overcooking the fresh beans to maintain color and texture. Chilling the salad overnight allows flavors to meld beautifully.