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!
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.