Get ready to transform your summer dining experience with the most incredible bean salad you've ever tasted! Imagine a vibrant, protein-packed dish that combines four different beans in a zesty, refreshing medley that's not just a side dish, but a culinary adventure. This isn't your ordinary salad - it's a flavor-packed sensation that will have everyone at your barbecue or potluck begging for the 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 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Open the cans of black beans, kidney beans, garbanzo beans, and green beans. Rinse the black, kidney, and garbanzo beans under cold water in a colander to remove any excess sodium and canning liquid. Drain the green beans thoroughly.
- In a large mixing bowl, combine the rinsed and drained black beans, kidney beans, garbanzo beans, and green beans. Stir gently to mix the beans without mashing them.
- Next, dice the red bell pepper and red onion. Add the diced red bell pepper and red onion to the bowl with the beans.
- Chop the fresh cilantro finely and add it to the bowl. The cilantro will add a fresh flavor to the salad.
- In a small bowl, whisk together the olive oil and red wine vinegar. This will serve as the dressing for your salad.
- Pour the olive oil and vinegar mixture over the bean and vegetable mixture in the large bowl. Gently toss everything together until all the ingredients are well coated with the dressing.
- Season the salad with salt and pepper to taste. Start with a small amount and adjust according to your preference.
- Let the salad sit for about 5 minutes to allow the flavors to meld together. This can be done in the refrigerator if you prefer a chilled salad.
- Once ready to serve, give the salad a final toss and adjust seasoning if necessary. Serve the salad chilled or at room temperature.
- Enjoy Carey's Four Bean Summer Salad as a refreshing side dish or a light main course!
Tips
- Bean Rinsing Matters: Always rinse canned beans thoroughly to reduce sodium and remove any metallic taste. Use cold water and drain well.
- Chop Ingredients Uniformly: Dice your bell peppers and onions into consistent, small pieces to ensure every bite is balanced and visually appealing.
- Let It Marinate: Allow the salad to sit for at least 5-10 minutes before serving. This helps the flavors meld together and enhances the overall taste.
- Customize Your Dressing: Feel free to experiment with the olive oil and red wine vinegar ratio. Add a touch of Dijon mustard or honey for extra complexity.
- Fresh Herbs are Key: Use fresh cilantro for the best flavor. If you're not a cilantro fan, try fresh parsley or basil as an alternative.
- Make Ahead Friendly: This salad tastes even better the next day, so it's perfect for meal prep or potluck contributions!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
