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Best Four Bean Salad recipe.

Bean Salad

Angela Milnes
This bean salad is a colorful mix of hearty beans, juicy tomatoes, and zesty spices, tossed in a tangy dressing. Perfect for quick meals or sharing at gatherings!
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Asian, Mediterranean
Servings 10 Servings
Calories 298 kcal

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!

Notes

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.

Nutrition

Calories: 298kcalCarbohydrates: 47gProtein: 15gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 148mgPotassium: 796mgFiber: 14gSugar: 5gVitamin A: 889IUVitamin C: 17mgCalcium: 89mgIron: 5mg
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