Name: Five Bean Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup of fresh green beans (rinsed and cut into ½ inch pieces); Water; 1 teaspoon salt; 1 can red kidney beans, drained and rinsed (15 ounces); 1 can chickpeas, drained and rinsed (15 ounces); 1 can black beans, drained and rinsed (15 ounces); 1 can Cannellini beans, drained and rinsed (15 ounces); 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); ⅓ cup olive oil; ⅓ cup lemon juice; 2 tablespoons Dijon mustard; 2 tablespoons honey; 3 cloves garlic (minced); 1 teaspoon kosher salt (or more to taste); ¼ teaspoon black pepper

Five Bean Salad

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Five Bean Salad is a vibrant and nutritious dish that’s perfect for any occasion, whether you’re hosting a picnic, attending a potluck, or enjoying a cozy weeknight meal. This salad combines five different types of beans for a protein-packed powerhouse, complemented by refreshing vegetables and a garlicky mustard dressing that ties everything together beautifully. Easy to make in just 20 minutes, this salad can also be prepared ahead of time, allowing the flavors to meld for an even more delightful taste. Enjoy it as a standalone dish, a side with grilled meats, or even in wraps for a quick lunch on the go.

Author: Dianne
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 6
Category: Salad
Method: Blanching, Mixing
Cuisine: American

Ingredients

Scale

1 cup of fresh green beans (rinsed and cut into ½ inch pieces)
Water
1 teaspoon salt
1 can red kidney beans, drained and rinsed (15 ounces)
1 can chickpeas, drained and rinsed (15 ounces)
1 can black beans, drained and rinsed (15 ounces)
1 can Cannellini beans, drained and rinsed (15 ounces)
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)
⅓ cup olive oil
⅓ cup lemon juice
2 tablespoons Dijon mustard
2 tablespoons honey
3 cloves garlic (minced)
1 teaspoon kosher salt (or more to taste)
¼ teaspoon black pepper

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Instructions

Cook the green beans: In boiling salted water, blanch green beans for 6–7 minutes until tender-crisp. Transfer to ice water to cool.
Prepare the salad base: In a large mixing bowl, combine all the canned beans and chopped vegetables.
Make the dressing: In a jar, mix olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper—shake until well combined.
Combine salad and dressing: Pour the dressing over the salad mixture and toss gently to coat.
Serve immediately or refrigerate before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 5g
Sodium: 340mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 9g
Protein: 10g
Cholesterol: 0mg

Find it online: https://lowsugarcooking.com/five-bean-salad-recipe/