Easy and Refreshing Four Bean Salad with Rosemary
The perfect addition to any summer picnic or vegetarian lunch. Packed with flavor from the dressing and fresh herbs. This bright, crisp four bean salad with French green beans will satisfy anyone!
I had every intention of sharing this summer salad at the beginning of the summer, but you know life just has other plans and it is SO EASY to get sidetracked. It might be cool where you are, but I promise this four bean salad will have you feeling like it’s summer all over again. There’s nothing better than bringing freshness back to your kitchen.
There are many three bean salads out there. Canned, pickled, really sweet, or even sour. This four bean salad recipe is inspired by my childhood. This was the go-to salad for summer night picnic concerts and always present at our Fourth of July celebrations. It is the perfect balance with just enough sugar to take out the bitterness and the rosemary makes you crave more. The key to this salad is frozen green beans. Not canned green beans because they get too mushy and not completely fresh because I like the coolness of the frozen green beans. They are a must! My favorite frozen green beans are the skinny French green beans from Trader Joes. No need to thaw the green beans because the dressing combined with marinating in the fridge fully cooks the green beans and makes the most delicious and crisp four bean salad.
The colors of this salad are incredible and can go with any main course. I most recently served this to my friends with Cuban marinated chicken, pineapple, and veggie kabobs along with rosemary cheddar biscuits. I’ve also eaten this salad all by itself. It is that good! Now enough chatting, let’s get cooking.
Instructions for Easy and Refreshing Four Bean Salad with Rosemary
1. Wash and chop celery stalks, onion, and fresh herbs of rosemary and flat leaf parsley. Open cans of beans, rinse and drain. Then combine all ingredients in a large mixing bowl.
2. Combine dressing ingredients in a mason jar or dressing shaker and shake well.
3. Add dressing to the mixing bowl until evenly distributed. Cover the mixing bowl and refrigerate overnight or for at least four hours. The longer it marinates, the more flavor each bite has! Serve chilled.
Recommended equipment
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Easy and Refreshing Four Bean Salad with Rosemary
Equipment
- Can opener
- Cutting Board
- Chef's knife
- Large mixing bowl
- Mason Jar or Dressing Shaker
- Measuring cups
Ingredients
Bean Salad
- 2 cans Cannellini Beans 15 oz cans
- 2 cans Garbanzo Beans 15 oz cans
- 2 cans Kidney Beans 15 oz cans
- 12 oz Frozen French Green Beans
- 6 Celery Stalks and its leaves, chopped
- 1 Small Red Onion diced
- 2 tsp Fresh Rosemary finely chopped
- 2 tsp Fresh Flat Leaf Parsley finely chopped
Dressing
- ⅔ cup Apple Cider Vinegar
- 4 tbsp Cane Sugar
- 6 tbsp Extra Virgin Olive Oil
- 3 tsp Himalayan Pink Salt
- ½ tsp Freshly Cracked Pepper
Instructions
- Open the cans of beans, rinse, drain, and add to a large mixing bowl. Add the green beans, chopped red onion, celery, and herbs.
- Combine dressing ingredients into a mason jar or dressing shaker.
- Add dressing to mixing bowl and combine well. Cover and marinate in the fridge for overnight or at least four hours. Serve chilled.
Notes
- When I make this salad, I always make a lot. It disappears quickly in my house. If you are cooking for a smaller crowd, consider halving the recipe.
- People usually throw away the celery leaves but you can eat them! They add a nice color to the salad. Wash your celery well and add them in to reduce food waste.
Did you make this recipe? I would LOVE to see how it turned out! Be sure to post and tag @thefoodworthian on instagram and use #thefoodworthian
