5 Bean Salad
Ingredients
For the 5-Bean Salad
- 2 cups green beans chopped
- 1 cup yellow wax beans
- 2 14-ounce cans No-Salt-Added Chickpeas drained
- 2 14-ounce cans dark red kidney beans drained
- 1 14-ounce cans black beans drained
- 1 bell pepper chopped
- 1 cup fresh parsley chopped
For the Vinaigrette Dressing
- 1/4 cup apple cider vinegar
- 3 tbsp olive oil
- 2 tbsp whole grain mustard
- 1 tablespoon sugar
- 1/2 tsp Himalayan sea salt
- 1/2 tsp freshly ground Tellicherry Black Pepper
Method
- Prep the beans - if you are using fresh or frozen green or yellow beans. Place them in boiling water and cook for 7 minutes until beans are soft. Drain and set aside.
- In a large bowl combine the cooked chickpeas, kidney beans, and black beans with the green and yellow beans. Chop the bell pepper into small bite sized pieces, and add to the bowl. Finely chop the parsley and add to the bowl as well.
- In a pint sized mason jar, add all the dressing ingredients: apple cider vinegar, olive oil, whole grain mustard, sugar, salt, and pepper. Stir or shake (with a lid sealing the dressing) until the dressing is a smooth consistency and pour over the bean salad.
- Cover the salad and place in the refrigerator for up to 2 hours before serving to allow the flavors to meld. Serve cool or at room temperature.
- Keep leftovers in an airtight container for up to 2 days. Luckily, this easy recipe takes even better the next day.
Nutrition
Calories227kcalCarbohydrates34gProtein12gFat5gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat3gSodium442mgPotassium602mgFiber11gSugar2gVitamin A872IUVitamin C27mgCalcium79mgIron4mg
Notes
Dietary Modifications
- This recipe is vegan, vegetarian, and dairy free.
- This recipe is gluten free - just ensure that any canned ingredient is certified gluten free before adding.