Clean 4-Bean Salad is made up of 4 types of beans tossed in a tangy vinaigrette. It’s a great healthy recipe for summer potlucks and picnics. I love make-ahead recipes during the summer months. This Clean 4-Bean Salad only gets better with time.
It’s a cool, light and refreshing side to pair with grilled chicken, burgers, or any type of picnic food. Since this recipe is made from canned beans, it’s a breeze to throw together. I use black beans, kidney beans, chick peas, and green beans but you can change the beans up. Northern beans, pinto beans, and even black-eyed peas work well too.
The dressing is tangy and garlicky with just a hint of sweetness from the honey. You can cut the calories and sugar even more by using Stevia in the Raw instead of honey.
The longer this salad marinades in the fridge, the better it tastes. I recommend making it at least a full day in advance and it will benefit from a stir or two during this time.
Clean 4-Bean Salad
Clean 4-Bean Salad is made up of 4 types of beans tossed in a tangy vinaigrette. It's a great healthy recipe for summer potlucks and picnics.
- 1 (14-ounce) can black beans
- 1 (14-ounce) can kidney beans
- 1 (14-ounce) can garbanzo beans
- 1 (14-ounce) can green beans
- 1/3 cup finely chopped red onion
- 1/3 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 garlic cloves minced
- 1/4 cup olive oil
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh parsley
Combine beans and red onion in a large bowl.
In a small bowl, whisk together vinegar, mustard, honey and oil. Pour over bean mixture and stir to mix.
Add pepper and parsley and season to taste with salt.
Refrigerate for at least 4 hours, preferably 24 hours, before serving. Give it a stir or two during this time.