Five Bean Salad

Whether you make it for a picnic, potluck, or a weeknight dinner at home as a side dish, this Five Bean Salad is guaranteed to impress. Flavored with homemade garlicky mustard dressing, it comes together in 20 minutes, can be made ahead, and travels well.

It is no secret that you can make a bean salad in a million different ways. The combination of black, garbanzo, red kidney, cannellini, and fresh green beans happen to be my favorite. However, if you like other beans, this recipe is versatile enough to use whatever kind you prefer.

To save on time, I used canned beans for all beans except green beans. I find that most canned green beans are too mushy so I am not a big fan. I prefer fresh green beans. Yes, having to cook them is a little bit of an extra work, but I think it is totally worth it.

FIVE BEAN SALAD

Author : Aysegul Sanford

Prep Time : 20 min

Total Time : 20 min

Yield : 6 servings 1x

Category : Salad

Method : Mixing

Cuisine : American

INGREDIENTS

FOR THE GREEN BEANS

• 1 cup of fresh green beans, rinsed and cut into ½ inch pieces
• Water
• 1 teaspoon salt

FOR THE SALAD

• 1 (15 ounces) can of red kidney beans, drained and rinsed
• 1 (15 ounces) can of chickpeas, drained and rinsed
• 1 (15 ounces) can of black beans, drained and rinsed
• 1 (15 ounces) can of Cannellini beans, drained and rinsed
• 4 stalks of scallions, sliced thinly
• 1 small bell pepper, seeded and chopped
• ½ English cucumber, cut into ½ inch cubes
• ½ cup fresh Italian parsley, chopped

GARLICKY MUSTARD DRESSING

• ⅓ cup olive oil
• ⅓ cup lemon juice
• 2 tablespoonDijon mustard
• 2 tablespoons honey
• 3 cloves of garlic, minced
• 1 teaspoon kosher salt, or more to taste
• ¼ teaspoon black pepper

INSTRUCTIONS

Get the full instruction @foolproofliving.com

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