Why You’ll Love This Recipe
- Quick and Easy: With minimal preparation, this salad is ready in under 30 minutes.
- Make-Ahead Friendly: Flavors meld beautifully when prepared in advance, making it ideal for gatherings.
- Nutritious and Satisfying: Packed with plant-based protein and fiber, it’s both healthy and filling.
- Customizable: Easily adapt the types of beans and add-ins to suit your taste preferences.
Ingredients
- 1 cup fresh green beans, rinsed and cut into ½-inch pieces
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 scallions, thinly sliced
- 1 small bell pepper, seeded and chopped
- ½ English cucumber, cut into ½-inch cubes
- ½ cup fresh Italian parsley, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Green Beans: Bring a pot of salted water to a boil. Add the green beans and cook for 5-7 minutes, until they reach your desired tenderness. Transfer them to an ice bath to halt cooking, then drain and set aside.
- Prepare the Dressing: In a jar, combine ⅓ cup olive oil, ⅓ cup lemon juice, 2 tablespoons Dijon mustard, 2 tablespoons honey, 3 minced garlic cloves, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Secure the lid and shake vigorously until well mixed.
- Assemble the Salad: In a large bowl, combine the cooked green beans, red kidney beans, chickpeas, black beans, cannellini beans, scallions, bell pepper, cucumber, and parsley.
- Dress the Salad: Pour the dressing over the salad ingredients and toss gently to ensure even coating. Taste and adjust seasoning as needed.
Servings and Timing
- Servings: This recipe yields approximately 6 servings, with each serving being about 1 to 1½ cups.
- Total Time: 20 minutes
Variations
- Add Crunch: Incorporate chopped celery stalks for added texture.
- Pickled Addition: Mix in ½ cup of chopped pickled cucumbers for a tangy twist.
- Bean Swap: Feel free to substitute with your preferred beans; the recipe is flexible.
Storage/Reheating
- Make-Ahead: Prepare the salad and dressing up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Combine just before serving.
- Leftovers: Store any dressed salad in an airtight container in the fridge for up to 2 days. Stir before serving.
FAQs
What types of beans can I use in this salad?
You can use any combination of beans you prefer. This recipe uses red kidney beans, chickpeas, black beans, cannellini beans, and fresh green beans, but feel free to substitute with your favorites.
Can I use canned green beans instead of fresh?
While canned green beans are convenient, they can be mushy. Fresh green beans are recommended for better texture, but if using canned, choose a high-quality brand and drain them well.
How far in advance can I make this salad?
You can prepare the salad and dressing up to 2 days ahead. Store them separately in the refrigerator and combine just before serving to maintain freshness.
Is this salad suitable for vegans?
Yes, the salad is vegan-friendly. Ensure that the Dijon mustard and honey used in the dressing align with your dietary preferences, or substitute with vegan alternatives like maple syrup.
How long will leftovers keep?
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Stir before serving to redistribute the dressing.
Can I freeze this bean salad?
Freezing is not recommended, as the texture of the beans and vegetables may become mushy upon thawing.
What can I serve with this salad?
This salad pairs well with grilled meats, sandwiches, or can be enjoyed on its own as a light meal.
How can I add more protein to this salad?
While the beans provide a good amount of plant-based protein, you can add grilled chicken, tofu, or feta cheese to increase the protein content.
Is this salad gluten-free?
Yes, all the ingredients in this salad are naturally gluten-free.
Can I use a different dressing?
Certainly! While the garlicky mustard dressing complements the beans well, you can use other dressings like balsamic vinaigrette or Italian dressing based on your preference.
Conclusion
This Five Bean Salad with Garlicky Mustard Dressing is a delightful and nutritious addition to any meal. Its quick preparation, adaptability, and robust flavors make it a go-to recipe for various occasions. Enjoy the medley of textures and tastes in every bite!
Five Bean Salad with Garlicky Mustard Dressing
- Total Time: 20 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Five Bean Salad with Garlicky Mustard Dressing is a quick, flavorful, and nutritious dish perfect for picnics, potlucks, or as a side for weeknight dinners. Packed with protein and fresh vegetables, this customizable salad comes together in just 20 minutes!
Ingredients
- 1 cup fresh green beans, rinsed and cut into ½-inch pieces
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 scallions, thinly sliced
- 1 small bell pepper, seeded and chopped
- ½ English cucumber, cut into ½-inch cubes
- ½ cup fresh Italian parsley, chopped
- Dressing:
- ⅓ cup olive oil
- ⅓ cup lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons honey (or maple syrup for vegan)
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook the Green Beans: Boil salted water, cook green beans for 5-7 minutes, transfer to an ice bath, then drain.
- Prepare the Dressing: Combine olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper in a jar. Shake well to emulsify.
- Assemble the Salad: Mix the beans, scallions, bell pepper, cucumber, and parsley in a large bowl.
- Dress and Toss: Pour dressing over the salad and toss gently to coat. Adjust seasoning as needed.
Notes
- For added crunch, include celery.
- Substitute beans to suit your preferences.
- Prepare the salad and dressing up to 2 days ahead for convenience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
