Ingredients
Scale
- 1 cup fresh green beans (rinsed and cut into ½ inch pieces)
- 1 can red kidney beans, drained and rinsed (15 ounces)
- 1 can chickpeas, drained and rinsed (15 ounces)
- 1 can black beans, drained and rinsed (15 ounces)
- 1 can Cannellini beans, drained and rinsed (15 ounces)
- 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)
- ⅓ cup olive oil
- ⅓ cup lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 cloves garlic (minced)
- 1 teaspoon kosher salt (or more to taste)
- ¼ teaspoon black pepper
Instructions
- Cook the green beans in boiling salted water for 6–7 minutes until tender but crisp. Transfer to ice water to cool.
- In a large mixing bowl, combine the drained canned beans, cooked green beans, scallions, bell pepper, cucumber, and parsley.
- Prepare the dressing by shaking olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper in a jar.
- Drizzle the dressing over the salad and gently mix until evenly coated.
- Serve immediately or refrigerate to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg