10 Minute Four Bean Salad
A twist on the classic three bean salad, this 10 Minute Four Bean Salad is a delicious, healthy side dish. Creamy cannellini beans, crisp sweet peppers, and vibrant red wine vinegar bring this dish together in just a few minutes!
Servings: 8 Servings
Calories: 177kcal
Ingredients
- 1 large Bell Pepper (red, yellow, or orange) about 1 cup
- 4 Celery stalks From the heart *see note
- ½ cup Red Onion
- ⅓ cup Fresh Parsley
- ⅓ cup Fresh Basil
- 1 can Green Beans 14 ounce can
- 1 can Black Beans 14 ounce can
- 1 can Cannellini Beans 14 Ounce can
- 1 can Garbanzo Beans 14 ounce can
- 3 tablespoon Red Wine Vinegar
- ⅓ cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
- Dice the bell pepper, red onion, and celery into small pieces and add them to a large bowl.
- Chop the fresh herbs and add them to the bowl with the chopped vegetables.
- Drain the beans into a large colander. Run water over the beans and drain them well.
- Add the beans to the bowl with the vegetables.
- Add the red wine vinegar, extra virgin olive oil, and salt and pepper. Mix everything well to combine. Serve immediately or refrigerate until ready to serve.
Notes
- The inside stalks of the celery are much more tender, so try to get 4 stalks from the inside. It's ok to chop the leaves as well, they are tender and add flavor. If you only have the outside stalks of the celery, use 2 large stems instead of 4 smaller ones.
- Feel free to substitute any four cans of beans. Pick beans for the texture but also their color.
- Keep the bean salad in the refrigerator for up to 5 days.
Nutrition
Calories: 177kcal | Carbohydrates: 19g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 124mg | Potassium: 219mg | Fiber: 7g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 2mg