bean salad

Four Bean Salad

This dish comes together in minutes, and is a perfect balance of healthy fats, protein and fiber.  Our toddler loves it, too!   Courtesy of my sweet Aunt Sharlene. 


4 cans beans, any variety, drained and rinsed (I usually do chickpea, black, kidney and green)
1 chopped purple onion or 1 large shallot
1 chopped sweet bell pepper (red, yellow or orange)


2/3 c balsamic vinegar

1/3 c olive oil
Healthy squeeze of honey

Serves 8.

Three Bean Salad with Lemon Dijon

I make a new version of bean salads every other week. Okay, okay. So, I am obsessed with bean salad. 

1 sweet bell pepper, diced
3/4 c shelled edamame, thawed
2 c green beans (either fresh and lightly steamed, or frozen and defrosted)
1 can garbanzo beans, drained and rinsed
1/4 c fresh parsley, chopped

For dressing:
1/2 tsp sea salt
1/2 tsp black pepper
1 large shallot, minced
2 Tbsp fresh oregano
juice of 1 lemon
1/2 Tbsp dijon mustard
2 Tbsp olive oil


Mix veggies and beans in a large bowl. Wisk dressing ingredients together. Toss it all together. You win!


Serves 5 as a main, 8-10 as a side

Recipe modified from a 2012 edition of Cooking Light magazine
(10 cent magazine snatch from our local library bin)