Four bean salad recipe how to#

Lemony White Bean Salad with Prosciutto.

Store the salad in the refrigerator up to 4 days (maybe longer).įor more bean salads, take a look at these:.

Chill the salad in the refrigerator for at least an hour before serving to allow the beans to marinate in the dressing.

We add cucumber, but celery, fennel, jicama and bell peppers are all excellent crunchy veggies to add.

Add some crunch to balance the texture of the beans.

When adding tarragon, add to taste since it is a bit more pungent than other fine herbs. Try basil, mint, tarragon, dill and cilantro. The liquid in the can can taste a bit salty and since it has starch from the beans, it can make the salad’s dressing look murky. When using canned beans, drain them and rinse under cold water before tossing with the other salad ingredients.More bean salads: Try our Kale and Bean Salad with Tahini Dressing or this Black Bean and Quinoa Salad. I use dried oregano, but a blend like Italian seasoning or Herbes de Provence would work nicely, too. I love keeping the flavors in this salad light and so the dressing only requires a quick whisk of red wine vinegar, olive oil, mustard, salt, pepper, and a bit of dried herbs. Simply use what you have in your kitchen.

Or make it a five bean salad and just add them! As I said, this salad is very versatile. For a more traditional three bean salad, you could swap in kidney beans and canned or blanched green beans for the black beans and pinto beans. In our photos, we’ve used chickpeas, pinto beans and black beans.

Four bean salad recipe how to#

Use canned or home cooked - see our recipes for how to cook black beans and how to cook chickpeas. This simple bean salad is versatile and can be made with whatever beans you have in your pantry. I also find myself making them for make ahead meals throughout the week. Bean salads are my go to when entertaining (especially during the summer).