Name: Five Bean Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup of fresh green beans, rinsed and cut into ½ inch pieces; 1 can red kidney beans, drained and rinsed (15 ounces); 1 can chickpeas, drained and rinsed (15 ounces); 1 can black beans, drained and rinsed (15 ounces); 1 can Cannellini beans, drained and rinsed (15 ounces); 4 stalks of scallions, sliced thinly; 1 small bell pepper, seeded and chopped; ½ English cucumber, cut into ½ inch cubes; ½ cup fresh Italian parsley, chopped; ⅓ cup olive oil; ⅓ cup lemon juice; 2 tablespoon Dijon mustard; 2 tablespoons honey; 3 cloves garlic, minced; 1 teaspoon kosher salt (or more to taste); ¼ teaspoon black pepper

Description

Indulge in the vibrant flavors of this Five Bean Salad Recipe, a refreshing and nutritious dish that’s perfect for any occasion. Packed with a medley of colorful beans, crisp vegetables, and a homemade garlicky mustard dressing, this salad is not only visually appealing but also rich in protein and fiber. It takes just 20 minutes to prepare, making it an ideal choice for busy weeknights or potlucks. Versatile enough to be enjoyed as a standalone meal or as a side dish, this salad can also be made ahead of time, allowing the flavors to meld beautifully. With its delightful crunch and zesty dressing, the Five Bean Salad promises to impress your guests while keeping your meal light and healthy.

Ingredients

Scale

1 cup of fresh green beans, rinsed and cut into ½ inch pieces
1 can red kidney beans, drained and rinsed (15 ounces)
1 can chickpeas, drained and rinsed (15 ounces)
1 can black beans, drained and rinsed (15 ounces)
1 can Cannellini beans, drained and rinsed (15 ounces)
4 stalks of scallions, sliced thinly
1 small bell pepper, seeded and chopped
½ English cucumber, cut into ½ inch cubes
½ cup fresh Italian parsley, chopped
⅓ cup olive oil
⅓ cup lemon juice
2 tablespoon Dijon mustard
2 tablespoons honey
3 cloves garlic, minced
1 teaspoon kosher salt (or more to taste)
¼ teaspoon black pepper

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Instructions

Cook the green beans in boiling salted water for 6-7 minutes until tender. Transfer to ice water to cool, then drain.
In a large mixing bowl, combine red kidney beans, chickpeas, black beans, Cannellini beans, cooled green beans, scallions, bell pepper, cucumber, and parsley.
For the dressing, mix olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a jar; shake well.
Drizzle the dressing over the salad mixture and toss gently until evenly coated.
Serve immediately or chill in the refrigerator before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 3g
Sodium: 320mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg