Four Bean Salad



  • 1 cup canned kidney or other beans, rinsed and drained
  • 1 cup cut green beans, fresh or frozen
  • 1 cup cut wax beans, fresh or frozen (or substitute any canned bean, rinsed and drained)
  • 1 cup lima beans (fresh, frozen, or canned), rinsed and drained
  • 1/2 cup red onion, thinly sliced in rings
  • 1/2 cup celery, chopped
  • 1/2 cup green or red pepper, diced
  • 2 tsp Dijon mustard
  • 2 tbsp vinegar
  • 1/2 tsp dried thyme
  • 1/2 tsp pepper
  • 1 clove garlic, crushed and minced
  • 1/4 cup olive oil


  1. In a large mixing bowl, combine all the beans, onion, celery, and green or red pepper.
  2. In a smaller mixing bowl, whisk together mustard, vinegar, thyme, pepper, and garlic.
  3. Whisking continually, add the oil in a slow, thin stream. Whisk until well blended.
  4. Pour the dressing over the bean mixture and toss to coat well. Place in the refrigerator until
    ready to serve.

Per serving: Calories: 170; Total Fat: 7 g; Saturated Fat: 1 g; Total Carbohydrate: 22 g; Total Sugars: 2 g (Added, 0 g);
Dietary Fiber: 6 g; Protein: 7 g; Sodium: 26 mg; Potassium: 506 mg; Calcium: 44 mg; Vitamin D: 0 mcg; Iron: 3 mg.

(tsp=teaspoon(s); Tbsp = tablespoons; g=gram(s); mg=milligrams; mcg = micrograms)
Recipe adapted courtesy of Have A Plant® at


Please enter your comment!
Please enter your name here