Five Bean Salad with Garlicky Mustard Dressing

Five Bean Salad with Garlicky Mustard Dressing

Perfect for a picnic, potluck, or a weeknight dinner side, this Five Bean Salad is sure to impress! Tossed in a homemade garlicky mustard dressing, it comes together in just 20 minutes, can be made ahead, and travels beautifully.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 6
Calories 312 kcal

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 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

For the Garlicky Mustard Dressing:

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

Instructions
 

  • To cook the green beans: Place a bowl with cold water and some ice. Set aside. Heat 3 cups of water and 1 teaspoon salt in a small saucepan. When it comes to a boil, add in the green beans. Cook for 6-7 minutes or until the green beans are cooked to your liking. Using a slotted spoon, transfer the beans into the ice-cold water to stop the cooking. Let it sit a few minutes, drain, and set aside.
  • To make the salad: Combine red kidney beans, chickpeas, black beans, Cannellini beans, cooked green beans, scallions, bell pepper, cucumber, and parsley in a bowl. Give it a gentle mix and set aside.
  • To make the dressing: Mix all ingredients in a jar, put the lid on, and shake vigorously until fully mixed.
  • Drizzle the dressing over the bean salad. Using large servings spoons, give it a mix. Taste for seasoning and add in if necessary.
  • Serve.

Notes

  • I listed cans as 15 ounces, but different brands come in different sizes. Adjust the amount based on the brand you use.
  • If you want to make it ahead, you can cook the green beans, put all the salad ingredients in a bowl, place them in an airtight container, and keep in the fridge. You can prep the salad and the dressing up to 2 days in advance. When you are ready, drizzle the salad with the dressing and serve.
  • If you have leftovers, as long as you keep in the fridge in an airtight container, this salad keeps fresh up to 2 days.
  • This Five bean salad yields 1 to 1 1/2 cups per serving.

Nutrition

Calories: 312kcalCarbohydrates: 41gProtein: 13gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 996mgPotassium: 484mgFiber: 12gSugar: 8gVitamin A: 807IUVitamin C: 23mgCalcium: 99mgIron: 5mg
Keyword Five Bean Salad with Garlicky Mustard Dressing
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Article Categories:
American Recipes · Easy No Cook Recipes

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