Five Bean Salad with Garlicky Mustard Dressing
Five Bean Salad with Garlicky Mustard Dressing Recipe is a vibrant and nutritious dish that’s packed with protein-rich beans and fresh vegetables. This colorful salad features a zesty dressing that ties all the flavors together, making it an excellent choice for any occasion—from picnics to potlucks. Not only is it quick to prepare, but it’s also customizable, allowing you to incorporate your favorite veggies or herbs. Perfect as a standalone meal or a delightful side dish, this salad can be made ahead of time for easy entertaining. Enjoy the robust flavors and textures while nourishing your body with every bite!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Blanching
- Cuisine: Mediterranean
Ingredients
- Canned Kidney Beans (15 oz can, drained and rinsed)
- Canned Cannellini Beans (15 oz can, drained and rinsed)
- Canned Black Beans (15 oz can, drained and rinsed)
- Canned Pinto Beans (15 oz can, drained and rinsed)
- Fresh Green Beans (8 oz, trimmed and blanched)
- Red Onion (1/2 medium, thinly sliced)
- Red Bell Pepper (1 medium, diced)
- Fresh Parsley (1/4 cup, chopped)
- Olive Oil (1/2 cup, extra virgin)
- Apple Cider Vinegar (1/4 cup)
- Dijon Mustard (3 tablespoons)
- Garlic (2 cloves, minced)
- Honey or Maple Syrup (1 tablespoon)
- Dried Oregano (1 teaspoon)
- Salt (1 teaspoon, or to taste)
- Black Pepper (1/2 teaspoon, freshly ground, or to taste)
Instructions
- Bring a medium-sized pot of salted water to a rolling boil. Add trimmed green beans and blanch for 2–3 minutes until bright green and crisp-tender. Transfer immediately to a bowl of ice water to stop cooking. Let cool completely before draining.
- Thinly slice red onion; soak in cold water if desired to mellow flavor. Dice red bell pepper into small pieces about ¼-inch in size. Chop fresh parsley finely. Set all prepared vegetables aside.
- Open all four cans of beans—kidney, cannellini, black, pinto—drain each in a colander. Rinse thoroughly under cold running water until clean. Allow draining well.
- In a small bowl or glass jar, whisk together olive oil, apple cider vinegar, Dijon mustard, minced garlic, honey/maple syrup, dried oregano, salt, and black pepper until emulsified. Adjust seasonings as needed; remember flavors will deepen as it sits.
- In a large serving bowl, combine rinsed beans with blanched green beans, red onion slices, diced red bell pepper, and chopped parsley. Pour garlicky mustard dressing over salad ingredients.
- Gently toss all ingredients until evenly coated with dressing while maintaining texture.
- Cover with plastic wrap or lid; refrigerate for at least 30 minutes before serving for best flavors.
- Before serving again gently toss; adjust seasonings if necessary. Serve chilled or at room temperature garnished with extra parsley if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg