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
Steps: In a large mixing bowl, combine all the beans, onion, celery, and green or red pepper. In a smaller mixing bowl, whisk together mustard, vinegar, thyme, pepper, and garlic. Whisking continually, add the oil in a slow, thin stream. Whisk until well blended. Pour the dressing over the bean mixture and toss to coat […]
To continue reading this article or issue you must be a paid subscriber. Sign in

Subscribe to Tufts Health & Nutrition

Get the next year of Tufts Health & Nutrition for as little as $18. And access all of our back issues and online content free of charge.
Subscribe today and save 36% off the regular rate!
Already Subscribed?
Click Here to Sign In | Forgot your password? | Activate Web Access