Five Bean Salad With Garlicky Mustard Dressing

Five Bean Salad With Garlicky Mustard Dressing


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 (15 ounces) can of red kidney beans, drained and rinsed
  • 1 (15 ounces) can of chickpeas, drained and rinsed
  • 1 (15 ounces) can of black beans, drained and rinsed
  • 1 (15 ounces) can of Cannellini beans, drained and rinsed
  • 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

Garlicky Mustard Dressing

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


  1. 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.
  2. 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.
  3. To make the dressing: Mix all ingredients in a jar, put the lid on, and shake vigorously until fully mixed.
  4. Drizzle the dressing over the bean salad. Using large servings spoons, give it a mix. Taste for seasoning and add in if necessary.
  5. Serve.

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