4 Bean Salad with Avocado

Name: 4 Bean Salad with Avocado
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 people
Ingredients: 1/4 cup champagne vinegar; 1/4 cup olive oil; 2 Tbsp. fresh lemon juice; 2 Tbsp. sugar; 1 Tbsp. Dijon mustard; 3/4 tsp. salt, plus more to taste; 1/4 tsp. black pepper; 3-4 cups fresh green beans, trimmed and cut into 1 inch sections; 1, (15.5 oz. can) Kidney beans, drained and rinsed; 1, (15.5 oz. can) garbanzo beans, drained and rinsed; 1, (15 oz. can) black beans, drained and rinsed; 2 avocado, diced; 1 red, yellow or orange bell pepper, thinly sliced; 1 cucumber, cut into quarters; 1/2 red onion, diced small; 2 Tbsp. fresh parsley, finely chopped; 1 Tbsp. fresh oregano, finely chopped

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
8 people
Calories
338 kcal
Course
Side Dish
Cuisine
American

4 Bean Salad with Avocado

Ulric Williams

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This 4 Bean Salad is simple to make, refreshing and full of flavor. It’s the perfect side dish for BBQs, holiday’s or a healthy lunch option. Be sure to let the salad chill prior to serving so the lemony champagne vinaigrette dressing can really soak into the beans!

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Ingredients

Servings

For the dressing:

1/4 cup champagne vinegar
1/4 cup olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. sugar
1 Tbsp. Dijon mustard
3/4 tsp. salt, plus more to taste
1/4 tsp. black pepper

For the salad:

3-4 cups fresh green beans, trimmed and cut into 1 inch sections
1, (15.5 oz. can) Kidney beans, drained and rinsed
1, (15.5 oz. can) garbanzo beans, drained and rinsed
1, (15 oz. can) black beans, drained and rinsed
2 avocado, diced
1 red, yellow or orange bell pepper, thinly sliced
1 cucumber, cut into quarters
1/2 red onion, diced small
2 Tbsp. fresh parsley, finely chopped
1 Tbsp. fresh oregano, finely chopped

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Instructions

Whisk together the ingredients for the dressing and set aside.
Bring a large pot of salted water to boil and cook the green beans until crisp tender, about 3-4 minutes.
Drain the green beans and then plunge them into a bowl of ice water to stop the cooking process. Then once they're cooled, drain them again and add them to a large salad bowl.
Add the remaining salad ingredients to the green beans and stir.
Pour the dressing on top and toss until coated.
Chill the salad prior to serving for at least 1-2 hours for optimal flavor. Garnish the salad with more herbs and avocado and enjoy!

Notes

Storage: Store in an air tight container in the refrigerator up to 5 days. The flavors really get better as it sits!

Nutrition Information

Show Details

Serving 1serving Calories 338kcal (17%) Carbohydrates 26g (9%) Protein 15g (30%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Sodium 240mg (10%) Potassium 522mg (15%) Fiber 6g (24%) Sugar 8g (16%) Vitamin C 43mg (48%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 338 kcal

% Daily Value*

Serving	1serving
Calories	338kcal	17%
Carbohydrates	26g	9%
Protein	15g	30%
Fat	17g	26%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Sodium	240mg	10%
Potassium	522mg	11%
Fiber	6g	24%
Sugar	8g	16%
Vitamin C	43mg	48%
Calcium	42mg	4%
Iron	1mg	6%