Five Bean Salad Recipe
User Reviews
4.9
Five Bean Salad Recipe
Description
The Five Bean Salad Recipe layers fresh green beans cooked until tender-crisp then shocked in ice water, together with a selection of drained and rinsed canned beans: red kidney, chickpeas, black beans, and cannellini beans. Additional fresh vegetables like thinly sliced scallions, chopped bell pepper, diced English cucumber, and chopped Italian parsley contribute crunch, color, and herbal notes. The dressing combines olive oil, lemon juice, Dijon mustard, honey, minced garlic, kosher salt, and black pepper, mixing tanginess and sweetness with a garlicky kick. Tossing this dressing generously with the bean mix binds the salad with a zesty finish.
This salad serves well chilled and can be made ahead by prepping the components and storing separately or combined. It keeps fresh for up to two days refrigerated. The recipe yields about 1 to 1.5 cups per serving, suitable as a side dish or light vegetarian option. Adjust bean quantities if using different canned sizes.
Ingredients
For the Green Beans:
- 1 cup green beans rinsed and cut into ½ inch pieces, fresh
- water
- 1 teaspoon salt
For the Salad:
- 1 can red kidney beans 15 ounces, drained and rinsed
- 1 can chickpeas 15 ounces, drained and rinsed
- 1 can black beans 15 ounces, drained and rinsed
- 1 can cannellini beans 15 ounces, drained and rinsed
- 4 scallions sliced thinly, stalks
- 1 bell pepper seeded and chopped, small
- ½ English cucumber cut into ½ inch cubes
- ½ cup Italian parsley chopped, fresh
For the Garlicky Mustard Dressing:
- 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
Instructions
- To cook the green beans: Place a bowl with cold water and some ice. Set aside. Heat 3 cups of water and 1 teaspoon salt in a small saucepan. When it comes to a boil, add in the green beans. Cook for 6-7 minutes or until the green beans are cooked to your liking. Using a slotted spoon, transfer the beans into the ice cold water to stop the cooking. Let it sit a few minutes, drain, and set aside.
- To make the salad: Combine red kidney beans, chickpeas, black beans, Cannellini beans, cooked green beans, scallions, bell pepper, cucumber, and parsley in a bowl. Give it a gentle mix and set aside.
- To make the dressing: Mix all ingredients in a jar, put the lid on, and shake vigorously until fully mixed.
- Drizzle the dressing over the bean salad. Using large servings spoons, give it a mix. Taste for seasoning and add in if necessary.
- Serve.
Notes
- Cook green beans until tender-crisp, then immediately chill in ice water to preserve texture and color.
- You can prepare the salad and dressing up to two days in advance; store separately or combined in the refrigerator.
- Keep leftovers refrigerated in an airtight container for up to two days.
- Adjust canned bean quantities if brands vary in size from the 15-ounce standard.
- This recipe yields about 1 to 1.5 cups per serving, suitable for multiple portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 996mg | 42% |
| Potassium | 484mg | 10% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 807IU | 16% |
| Vitamin C | 23mg | 26% |
| Calcium | 99mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
