Get ready to revolutionize your side dish game with Arlene's Four Bean Salad - a mouthwatering medley that's about to become your new summer obsession! Packed with protein, bursting with flavor, and ridiculously easy to make, this recipe is the secret weapon every home cook needs in their culinary arsenal. Whether you're hosting a backyard barbecue or looking for a quick, nutritious lunch, this bean salad will have everyone asking, "What's your recipe?"
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- 1 can green beans, drained
- 1/2 cup red onion, chopped
- 1/2 cup bell pepper, chopped
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
Instructions
- Open all four cans of beans and carefully drain them in a colander. Rinse black beans, kidney beans, and garbanzo beans thoroughly under cold running water to remove excess sodium.
- Transfer the rinsed and drained beans to a large mixing bowl. Ensure the green beans are also well-drained.
- Wash and finely chop the red onion into small, uniform pieces. For best results, use a sharp knife and cut the onion into approximately 1/4-inch dice.
- Rinse the bell pepper, remove seeds and membranes, then chop into similar-sized pieces as the onion.
- Add chopped red onion and bell pepper to the bean mixture in the large bowl.
- In a separate small bowl, whisk together olive oil and apple cider vinegar to create the dressing. Blend thoroughly to ensure proper emulsification.
- Pour the vinaigrette over the bean and vegetable mixture. Gently fold all ingredients together to ensure even coating.
- Season with salt and freshly ground black pepper to taste. Mix again to distribute seasonings evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld together. For best results, let the salad marinate for 1-2 hours before serving.
- Before serving, give the salad a gentle stir and taste, adjusting seasoning if needed. Serve chilled as a side dish or light lunch.
Tips
- Bean Rinsing is Key: Always thoroughly rinse canned beans to reduce sodium and remove any metallic taste.
- Marination Magic: Let the salad sit in the refrigerator for at least 30 minutes, but 1-2 hours is ideal for maximum flavor infusion.
- Freshness Matters: Use the freshest bell peppers and onions for the crispest texture and most vibrant taste.
- Customize Your Dressing: Feel free to experiment with different vinegars or add a touch of Dijon mustard for extra zing.
- Make Ahead Friendly: This salad tastes even better the next day, making it perfect for meal prep and potlucks.
- Serving Suggestions: Serve chilled as a standalone dish, or use as a topping for green salads or grilled meats.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
