4-Bean Salad
By Cathy Fisher
In addition to beans, this salad contains corn, green peas, and red onion. The dressing is tangy and mildly spicy due to the cumin, garlic, and mustard. This is a colorful, hearty salad perfect for any of the three P's: potlucks, parties, and picnics
Serves: 8
Prep Time: 30 min
Cook Time: 5 min
Ingredients
Salad:
2 15 Ounce Cans
Cooked green beans, drained
OR
3 Cups
Fresh cut into 1-inch pieces and boiled until tender
15 Ounce Can
Cooked black beans, drained and rinsed
15 Ounce Can
Cooked kidney beans, drained and rinsed
15 Ounce Can
Cooked garbanzo beans, drained and rinsed
1 1/2 Cups
Cooked green peas (rinse and thaw first if frozen)
1 1/2 Cups
Raw or cooked corn kernels (rinse and thaw first if frozen)
1/2
Medium onion, finely chopped
Dressing:
1
Medium tomato, chopped (including seeds)
1/3 Cup
Apple cider vinegar
2 Tbsp
Mustard
1
Large clove garlic, finely chopped
1 Tsp
Cumin
Directions
1
Add all of the salad ingredients to a large bowl.
2
Add all of the dressing ingredients to a blender, and blend until smooth. Stir the dressing into the bowl of salad ingredients.
Notes: A little finely chopped fresh parsley or basil is also nice in this salad. If you’re feeling decadent, add 1/2 to 1 avocado, chopped.
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