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Super-Easy Recipe Four Bean Salad with a Lemon Dressing

This delicious 4 bean salad recipe combines kidney beans, cannellini beans, garbanzo beans, and green beans for a colorful and flavorful result. If you want to use fresh green beans rather than canned ones, that is fine. Just simmer them in salted water for a few minutes until they are crisp-tender, then drain them and let them cool a bit.

The garlic and lemon juice dressing is tangy and delicious and goes beautifully with the bean mixture. This is not a complicated bean salad recipe at all. Some bean salads feature vegetables, herbs and other ingredients but this one sticks with the four kinds of beans plus the dressing, to keep the flavors clean and simple. It is best to make this one in advance and leave it in the refrigerator for a few hours to let the beans soak up the dressing. This really boosts the overall flavor and you will be glad you let it marinate.

Beans often feature in hot dishes such as chili con carne or bean stew recipes. They are also popular with vegetarians. Whether or not you are a vegetarian, you will find that a bean salad recipe makes a great lunch, appetizer, or side dish. You can also serve such a recipe for the main course. There are many different recipes for bean salad so you can mix and match components from different ones (perhaps the salad from one and the dressing from another) to achieve the perfect combination.

4 Bean Salad Recipe with Garlic
Summary: Four kinds of beans are flavored with garlic and lemon to make this high-protein bean salad. This is great served with fish or chicken, or on a bed of greens.
Author:
Cuisine: American
Recipe type: Salad
Serves: 6
Prep time: 
Total time: 
Ingredients
  • 15 oz can kidney beans, drained and rinsed
  • 15 oz can cannellini beans, drained and rinsed
  • 15 oz can garbanzo beans, drained and rinsed
  • 15 oz can chopped green beans, drained and rinsed
  • 3 minced garlic cloves
  • ⅔ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • ⅓ cup lemon juice
Instructions
  1. In another bowl whisk the garlic, salt, pepper, extra-virgin olive oil, and lemon juice together to make the dressing.
  2. Pour the dressing over the bean mixture and toss to coat.
  3. Chill for several hours in the refrigerator, so the beans can soak up the flavor of the lemon dressing.

Photo Description:

This appealing bean salad recipe combines four sorts of beans with a lemon and garlic dressing for maximum flavor without the complexity of a more complicated bean salad recipe. Some people like to add sundried tomatoes, anchovies, olives, lettuce, onions and more to their bean salad recipes but this one relies solely on the beans and the dressing, to give a pure-tasting result. Make this a few hours in advance so it can marinate to perfection in the refrigerator. If you like, you can swap one of the varieties of beans for another variety. Any kind of beans will be nice in this simple bean salad recipe.
 


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Christine Szalay-Kudra


Hello and welcome to Amazing Salad Recipes. My name is Christine and I'm delighted you are visiting. I started this blog because salad is such an important dish. It can be a side dish or a whole meal, and there are so many type I love to prepare and serve to my family, helping them get all their nutrients as well as having something they can really enjoy.


I have collected lots of salad recipes all in one place, to make finding the perfect salad for the occasion as convenient and easy as possible. Making a special salad can take as few as 5 minutes or you might be using freshly grilled seafood or meat as some of the ingredients, or adding other special touches.


Whether you are looking for a chicken salad or egg salad recipe, something international or unusual, or an elegant salad for a dinner party, you will find it all here. We have salads for carnivores and vegetarians, and also plenty of sensational salad dressings for you to consider. So take a look at some of our exciting salad recipes and choose something amazing to impress your family with.


Thanks for visiting,


Christine

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