Five Bean Salad
Indulge in our vibrant Five Bean Salad Recipe, perfect for summer picnics or family gatherings! This nutritious dish combines an array of beans and fresh vegetables tossed in a zesty garlicky mustard dressing that elevates every bite. Packed with protein and fiber, this colorful salad not only delights the eyes but also satisfies your hunger. In just 20 minutes, you can whip up this make-ahead gem that’s even tastier after marinating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 1 cup 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 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 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 cloves garlic (minced)
- 1 teaspoon kosher salt (or more to taste)
- ¼ teaspoon black pepper
Instructions
- 1. Cook green beans in salted boiling water for 6-7 minutes until tender-crisp. Transfer to ice water to cool.
- 2. In a large bowl, combine all beans and chopped vegetables.
- 3. For the dressing, mix olive oil, lemon juice, mustard, honey, minced garlic, salt, and pepper in a jar and shake well.
- 4. Drizzle dressing over salad and mix gently to coat evenly.
- 5. Serve immediately or refrigerate to enhance flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://kitchenbyskylar.com/five-bean-salad-recipe/