Four Bean Salad

Four Bean Salad

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    lb fresh green beans, trimmed and cut into inch pieces

  • 2

    bell peppers, chopped up (I used one red and one orange for color)

  • 1

    small red onion, chopped

  • 1

    clove of crushed garlic

  • 1

    tbsp of honey

  • ½

    cup of balsamic vinegar

  • ¼

    cup of extra virgin olive oil

  • 3

    15oz cans of beans (I chose garbanzo, kidney, and black beans)

  • Salt and pepper to taste


Steam green beans for two or three minutes or until just tender (you just want to take the raw edge off of them) and then immediately place into a big bowl of ice water. Once the beans have cooled, toss them on a clean kitchen towel to absorb all the excess moisture. In a large bowl combine peppers, onion, garlic, honey, vinegar and oil. Using a whisk or large fork, whisk everything together until it has emulsified. Rinse and drain your beans and then toss them into the bowl with the veggies and dressing. Toss everything together and season with salt and pepper. You can enjoy this salad right away but it is even better after it sits in the fridge for a couple of hours.


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