Four bean salad
Enjoy a hearty mix of kidney, black, garbanzo, and green beans in this deliciously tangy and nutritious four bean salad. Perfect for a refreshing meal!
Ingredients:
- Kosher salt and freshly ground black pepper
- 910g green beans, trimmed
- 1/3 cup olive oil
- 2 tablespoons honey
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, grated or minced
- 2 cups cooked baby lima beans, canned or frozen
- One 15-ounce can kidney beans, rinsed and drained
- One 15-ounce can white beans, such as cannellini or great northern beans, rinsed and drained
- 1/2 cup sliced almonds
- 1/4 cup dried cranberries
- 4 scallions, thinly sliced
- 2 tablespoons chopped fresh cilantro
Instructions:
- Start by heating a pot of water with salt until it boils and prepare a bowl of cold water with ice. Place the green beans in the boiling water and cook for 1 to 2 minutes until they are still firm, then transfer them to the ice water to cool down. Cut them in half.
- In a large bowl, mix together the oil, honey, mustard, vinegar, and garlic. Add a pinch of salt and pepper. Put in the green beans, lima beans, kidney beans, white beans, almonds, cranberries, and scallions, and mix until everything is evenly covered. Adjust the seasoning to your preference. Top with chopped cilantro. You can either serve it immediately or keep it in the refrigerator for up to one day before serving.
Summary:
- Calories: 2699 kcal
- Fat: 106 g
- Protein: 105 g
- Carbs: 368 g
- Potassium: 6604 mg
- Magnesium: 908 mg