DELICIOUS & EASY FOUR BEAN SALAD (Healthy WFPB & Oil-Free Recipe)
This refreshing, tangy, and colorful Four Bean Salad is the perfect side for your warm weather cookouts, weekly meal prep, or potluck contribution. It's made entirely with whole-food plant-based (WFPB)ingredients—no oil, no refined sugar, just pure, wholesome flavor!
Equipment
- mixing bowls
Ingredients
Salad base
- 15 oz can green beans (drained and rinsed)
- 15 oz can wax beans (additional green beans)
- 15 oz can kidney beans (drained and rinsed)
- 15 oz can garbanzo beans (drained and rinsed)
- 1 red onion (diced)
- ¾ cup bell peppers (diced. I like to use different colors)
- ¾ cup celery (diced)
Dressing
- ½ cup apple cider vinegar
- 2 Tbsp maple syrup
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (optional)
- ¼ tsp black pepper
Instructions
- Drain and rinse the Beans. Combine the green beans, wax beans, kidney beans, and chickpeas in a large bowl.
- Add Fresh Veggies – Toss in the diced red onion, green bell pepper, and celery.
- Make the Dressing – Whisk together apple cider vinegar, maple syrup, Dijon mustard, garlic powder, onion powder, salt (optional), and black pepper in a small bowl.
- Mix Everything Together – Pour the dressing over the bean mixture and toss to coat well.
- Chill – Cover and refrigerate for at least 8 hours (overnight is best!) to let the flavors meld.
- Serve – Stir before serving and enjoy cold!
Notes
- For a softer onion flavor, soak the diced onion in cold water for 10 minutes before adding.
- Feel free to swap one of the beans for black or pinto beans.
- Add chopped parsley or cilantro for a fresh twist.
- This salad tastes even better the next day and stays in the fridge for 4–5 days.