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
