Description
Discover a refreshing and nutritious Five Bean Salad Recipe that is perfect for any occasion, from picnics to potlucks and quick weeknight dinners. This vibrant salad combines an array of beans and fresh vegetables, all beautifully tossed in a zesty homemade garlicky mustard dressing. With a preparation time of just 20 minutes, this dish can be made ahead of time, allowing the flavors to meld together beautifully. Enjoy it as a standalone meal or pair it with grilled chicken or your favorite protein for a satisfying feast.
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 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon kosher salt (or more to taste)
- ¼ teaspoon black pepper
Instructions
- Cook the green beans in boiling salted water for 6-7 minutes until tender. Transfer to ice water to halt cooking.
- In a large bowl, combine all the beans and chopped vegetables.
- In a jar, mix olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Shake until combined.
- Drizzle the dressing over the salad and mix gently until well-coated.
- Chill before serving or enjoy at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg