Picnic 4-Bean Salad Skinny Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note with similar acidity.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Pinto beans are often less expensive and still nutritious.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides sweetness with a different flavor profile.

Add 1/4 cup olive oil to a mixing bowl.

Add 1/4 cup white wine vinegar to the bowl (or apple cider vinegar if preferred).

Add salt to taste and fresh ground pepper to taste.

Add 1 tablespoon of minced garlic to the mixture.

Add 1 tablespoon of dijon mustard to the mixture.

Add 1 teaspoon of honey to the mixture.

Stir the mixture until it becomes frothy and thick.

Refrigerate the dressing for about 30 minutes.

In a larger bowl, add 1 cup of red kidney beans that have been washed and drained.

Add 1/2 cup of black beans that have been washed and drained.

Add 1/2 cup of chickpeas (garbanzo beans).

Add 1 cup of green beans (canned or boiled for 5 minutes if fresh).

Add 1/3 cup of finely chopped red onions.

Fold the salad gently, adding half of the refrigerated dressing.

Add 1/4 cup of chopped green onions to the salad.

Add 1/4 cup of chopped parsley to the salad.

Add the remaining dressing and stir gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary