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FOUR BEAN SALAD RECIPE HOW TO

Vinaigrette dressing tends to work best for a light salad like this one, allowing the flavor of the beans to shine. To bring it all together I make a Tex Mex /southwest-inspired spicy vinaigrette, with a touch of ground cumin.

FOUR BEAN SALAD RECIPE HOW TO

Just follow the directions in the post how to cook chickpeas on Silk Road Recipes (my other recipe website).

They have a creamy texture, they’re packed with protein and fiber, and they’re SUPER easy to make from scratch.

Chickpeas (garbanzo beans)– Technically a legume, these “beans” are a great addition to a cold bean salad.

They’re great for cookouts, and they freeze well, so they make for easier meal prep during the week.

Pinto beans– Whenever I buy pintos, I always grab an extra bag or two of dry pinto beans to make a batch of authentic refried beans and/or refried bean dip.

White cannellini beans– These are also known as Great Northern beans.

Red kidney beans– I prefer the light red beans, but dark red are great too, and they have extra nutrients in them.

They freeze well, so it’s a nice time-saver.įor a nice mixture of color and flavor, I use: Keep things quick and easy and use canned beans, or do what I do and cook up large batches of dry beans. Obviously, any variety of beans can be swapped out for your favorites, or feel free to add more than four types!

Fresh herbs like cilantro and parsley will give the salad even more flavor. If you’re looking for a little extra texture, bell peppers and celery are good additions, too. This is the kind of side dish that feeds a crowd, because you can easily double or triple the recipe! Zesty 4 Bean Saladįor this 4 bean salad, I use a variety of beans, diced tomatoes and red onion. You can serve them as-is, load them with shredded chicken tinga or pulled smoked pork shoulder, or spoon it over the perfect grilled rib eye. Cold salads are the best for quick side dishes, and when they’re made without mayo, they’re perfect for serving on a hot summer day!