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4 BEAN SALAD RECIPE FREE

The dressing on these beans makes it EASY to get your fiber in. Let us show you how!īeans, beans, the magical fruit, the more you eat, the more you feel GREAT! That’s how the song goes, right? 😉 Well, we say it should! Because beans are one of the best sources of fiber, and fiber is one of the keys to promoting good health!

Plus, it’s packed with fiber, crunchy veggies, and a flavorful, herby vinaigrette that makes you want more! Who knew beans could be so irresistible!? Just 10 minutes and 1 bowl required to make this bean-filled beauty.

Add to large leafy salads for extra flavor!Īnother way to serve this easy bean salad recipe? Serve it up as a dip with tortilla chips! I love to even top it with crumbled feta cheese too.Introducing our GO-TO side for summer gatherings (and beyond!): three bean salad! It travels well, keeps well, and comes together fast with simple, affordable pantry staples.

This cold salad is a summertime fave, but I actually enjoy it all year long! It’s so easy to make and keep in the fridge for a light lunch, but here are a few more ways I serve this salad. The vinegar acts as a natural preservative. Keep leftovers in a large bowl, wrapped tightly or in an airtight container in the refrigerator for up to 5 days! I love salad on day 2, I think it has even more flavor, but up to 5 days is totally fine. Invest in a good colander to make your life a lot easier! I use mine *all the time*. The canned beans are ready to eat, you just simply need to drain and rinse them well to get off all that sodium. Nope, you do not need to cook the beans in this salad. You can choose canned green beans or fresh green beans, both work! Basically, the premise of this bean salad is the same! Toss and serve, insanely easy. If you love green beans, you can swap those in too.

4 BEAN SALAD RECIPE FREE

Wax beans? Navy Beans? Lima Beans? Black-Eyed Peas? Feel free to swap them in too. Dark Red Kidney Beans (you can use light red too)Īs you can see, it’s a delicious blend of 5 different types of beans, hence the name “5 Bean Salad” but you can totally customize this bean salad with different beans.I especially love this salad for large gatherings with various dietary restrictions because it’s vegetarian, vegan, dairy-free, low carb, naturally gluten-free and loved by all! Plus, it’s delicious at room temperature too so no worries about leaving it out on a party table. If you like, you can substitute the red wine vinegar for white wine vinegar. If you let it “marinate” wrapped in the refrigerator for 4 hours (or overnight), I think it tastes even better! It gives the perfect touch of tart and sweet that combines the flavors so well. This salad has a super simple salad dressing made with just red wine vinegar, olive oil, sugar, lemon juice, salt and pepper. It’s totally customizable because you can swap out the beans for your faves. I also like to refer to 5-Bean Salad as my “July 4th salad” because it’s perfect alongside a grilled hot dog on the 4th! My Mom has been making a variation of this 5 bean salad for decades, a true family favorite. MAKE IN ADVANCE (tastes even better on day 2)