Sometimes when I develop a recipe, I like to put my own spin on things. However, I kept this four bean salad recipe pretty classic because sometimes classic is just the way to go.
That being said, you can add almost any other vegetable that you like. In my research I found people including shredded carrot, olives, avocado, bell pepper, celery, tomato, cucumber, corn and lima beans.
The dressing for this salad is traditionally sweet and tangy. I used apple cider vinegar to add subtle tanginess but also sweetness. A little honey is added to amp up the sweetness a touch more. If you want it sweeter, I recommend adding a sweet vegetable to the mix, like sweet corn.
This recipe is simple, which is probablly why it is a classic. It is commonly served as a side but it makes a great vegan or vegetarian main dish as well. I meal prep this recipe to make easy weekday work lunches. It is also great at potlucks and backyard BBQs, especially if you are expecting guests that don’t eat meat or if it needs to sit out for long periods without going bad.
Variations to the Four Bean Salad recipe:
- You can put in almost any other vegetable that you like. In my research I found people including shredded carrot, olives, avocado, bell pepper, celery, tomato, cucumber, corn and lima beans.
- Swap any one type of bean for any other. While chickpeas and red beans are probably the most common you can also use white beans, black beans and pinto beans. String beans can be swapped for the dried/cooked beans and vice versa.
- When I don’t have fresh herbs I add 1 tsp dried Italian seasoning to the dressing. The herbs can also be omitted without sacrificing much flavor.
- This recipe is best if you make it in advance so that the flavors have time to meld, and the beans have time to soak up that tangy dressing. That being said I have eaten it immediately as well.
- 1 ½ cups yellow wax beans, cut into 1 ½ inch pieces
- 1 ½ cups green beans, cut into 1 ½ inch pieces
- 15 oz can chickpeas, rinsed and drained
- 15 oz can red beans or kidney beans, rinsed and drained
- ¼ cup sliced red onion
- ¼ cup fresh tender herbs, such as parsley and/or cilantro
- ⅓ cup apple cider vinegar
- 3 TBS olive oil
- 1 TBS honey
- 1 garlic clove, minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- Bring a pot with at least 4 cups of water to a boil. Blanch yellow wax beans and green beans in boiling water until tender crisp, about 5 minutes. Rinse under cold water to stop the cooking.
- Combine the blanched beans with the chickpeas, red beans, red onion and herbs.
- Whisk together all ingredients for the dressing. Pour over the salad and toss to coat.
- Let the salad rest at least 30 minutes, or as long as overnight for the flavors to meld.
