Fresh, vibrant, and bursting with flavor, this Four Bean Salad is the perfect side dish for any meal! Packed with a mix of beans, crisp veggies, and a tangy dressing, it’s a quick and easy recipe that’s great for picnics, potlucks, or meal prep. Simple, healthy, and so satisfying!
Why You’ll Love This Recipe
- Quick and Easy: Comes together in minutes with no cooking required—perfect for busy days.
- Great for Any Occasion: Ideal for picnics, potlucks, or as a make-ahead side dish for meal prep.
- Flavor-Packed and Healthy: A tangy dressing and mix of beans and veggies make this a satisfying, wholesome addition to any meal!
Ingredients
- Kidney Beans: Add a hearty texture and mild, earthy flavor to the bean salad.
- Black Beans: Contribute a creamy texture and rich, nutty taste.
- Great Northern Beans: Provide a tender, delicate addition to this vibrant salad.
- Garbanzo Beans: Bring a slightly nutty flavor and firm bite for extra variety.
- Grape Tomatoes: Offer a burst of juiciness and sweet acidity, perfect for the bean salad.
- Red Onion: Adds a sharp, tangy crunch for contrast.
- Cilantro: Introduces a fresh, citrusy herbal note.
- Parsley: Adds brightness and a clean, earthy flavor.
- Garlic: Infuses the bean salad with a bold, savory aroma.
- Cayenne: Adds a subtle heat to enhance the overall flavor of the bean salad.
- Salt: Balances and elevates the natural flavors in the ingredients.
- Pepper: Brings a touch of warmth and mild spice.
- Balsamic Vinaigrette: Combines sweet and tangy notes for a perfect dressing.
- Extra Virgin Olive Oil: Adds richness and helps blend the flavors beautifully.
- Lemon Juice: Lends a refreshing zing to complete the dish.
Variations
- Mediterranean Bean Salad: Add feta cheese, kalamata olives, cucumber, and a dash of oregano for a Mediterranean twist.
- Spicy Bean Salad: Include diced jalapeños, red chili flakes, and a splash of hot sauce for extra heat.
- Creamy Bean Salad: Replace the vinaigrette with a yogurt-based dressing and mix in chopped dill for creaminess.
How To Make Bean Salad
Step One: In a large bowl, mix together the kidney beans, black beans, great northern beans, and garbanzo beans.
Step Two: Stir in the grape tomatoes and red onions.
Step Three: Stir in the balsamic vinaigrette, extra virgin olive oil, lemon juice, and spices (salt, pepper, and cayenne). Mix thoroughly. Sprinkle with freshly chopped cilantro and parsley for added flavor and freshness.
Step Four: Serve immediately and enjoy your vibrant, nutritious Bean Salad!
Tips and Tricks
- Rinse and Drain the Beans: Rinse canned beans thoroughly under cold water to remove excess sodium and improve flavor.
- Chop Evenly: Dice the onions and halve the tomatoes uniformly for consistent bites.
- Balance Acidity: If the salad tastes too tangy, add a pinch of sugar or honey to balance the flavors.
How to Store Bean Salad
Store leftover Bean Salad in an airtight container in the refrigerator for up to 3-4 days. Before serving again, give the salad a good stir as the dressing may settle at the bottom. Avoid freezing as the texture of the beans and vegetables may become mushy.
What to Serve With This Recipe
- Grilled Chicken: A simple, savory protein option that complements the salad's freshness.
- Garlic Bread: Warm, buttery bread to soak up the delicious dressing.
- Tortilla Chips: Crunchy chips add a fun textural contrast and are perfect for scooping.
- Fish Tacos: The salad's tangy dressing pairs wonderfully with the light, flaky fish.
- Cornbread: Sweet and crumbly, it balances the salad's acidity beautifully.
- Roast Beef Sandwiches: The hearty sandwich pairs well with the light and refreshing salad.
FAQ'S
Use a variety like kidney beans, black beans, and garbanzo beans. Mixing textures and colors enhances flavor and appearance.
Yes, it’s even better if made a day ahead. The flavors meld as it marinate in the dressing.
Use less oil, skip sugar, and add more fresh vegetables like cucumbers, bell peppers, or carrots.
Bean Salad
Ingredients
- 15 oz. Kidney Beans
- 15 oz. Black Beans
- 15 oz. Great Northern Beans
- 15 oz. Garbanzo Beans
- 3 Cups Grape Tomatoes Halved
- 2 Cups Red Onion Diced
- 2 tbsp. Cilantro Chopped
- 2 tbsp. Parsley Chopped
- 1 tbsp. Garlic Chopped
- ¼ tsp. Cayenne
- ½ tsp. Salt
- ½ tsp. Pepper
- 3 tbsp. Balsamic Vinaigrette
- 2 tbsp. Extra Virgin Olive Oil
- 3 tbsp. Lemon Juice
Instructions
- In a large bowl, mix together the kidney beans, black beans, great northern beans, and garbanzo beans.
- Stir in the grape tomatoes and red onions.
- Stir in the balsamic vinaigrette, extra virgin olive oil, lemon juice, and spices (salt, pepper, and cayenne). Mix thoroughly. Sprinkle with freshly chopped cilantro and parsley for added flavor and freshness.
- Serve immediately and enjoy your Bean Salad!
