4 Bean Salad with Avocado
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If you like a three bean salad, you’ll really enjoy this colorful four bean salad adaptation. It’s filled with crisp but tender green beans, kidney beans, garbanzo beans and black beans. All the beans and veggies are tossed together with a lemony champagne vinaigrette that gives it pizzazz.
My 4 Bean Salad is the perfect way to incorporate a nutritional punch into a holiday meal, weeknight dinner, brunch or lunch for any day of the week.
And if you need more salad ideas to make, try my Mediterranean Orzo Salad, Healthy Broccoli Salad, or my favorite Shaved Brussels Sprouts Salad.
Garbanzo beans, kidney beans, green beans and black beans are all packed with protein, fiber, iron and lots of vitamins that offer many health benefits. Plus the fresh parsley and oregano make this salad even more refreshing.
The combination of the 4 beans are complimented by the crunch from the cucumbers and bell peppers. and it’s all perfectly balanced out by the creaminess of the fresh avocado chunks.
What really brings this salad all together is the delightfully bright, slightly tangy champagne vinaigrette dressing. Make sure scoop up a serving of the salad from the bottom of the bowl to make sure you get just a little bit extra dressing; it’s so good you will want to drink it!
Reasons Why You Will Love My 4 Bean Salad
- It is the perfect make-ahead salad or side dish since the longer it sits in the dressing, the more flavorful it becomes.
- It is super fast and easy to make.
- It is protein and fiber packed!
- The vibrant colors of the salad make it a perfect side dish year round.
- The avocado makes this salad extra special and yummy.
Ingredient Notes
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Champagne vinegar: This delicate vinegar is mild and has floral notes that I love in this salad. If you’re needing a substitute, you can try red wine vinegar or white balsamic vinegar, although these will be less sweet in flavor compared to the Champagne vinegar.
- Dijon mustard: Adds a tangy, spicy flavor to the dressing. My go-to brands are Grey Poupon or Maille.
- Lemon juice: Fresh lemon juice adds a fresh, clean flavor to the dressing and to the salad.
- Salt: Salt enhances the flavors in the salad, and cuts down on any bitterness.
- Freshly ground black pepper: I prefer the flavor of fresh pepper especially in salads and salad dressings.
- Sugar: sugar helps to make the dressing pop!
- Fresh Green beans: I prefer fresh over canned green beans because of their texture and vibrant color, but canned green beans also work in a pinch. You can add 1-2 cans.
- Kidney beans, black beans, garbanzo beans: I love the combination of these 3 beans but you can use any combination you love: cannellini beans, pinto beans, waxy beans, butter beans, great northern beans, etc.
- Avocados: The creamy texture of the avocado pairs wonderfully with the beans and crisp peppers and cucumbers. I tested this recipe with and without the avocado and loved it even more with the avocado added in!
- Yellow, red or orange bell pepper: These thin strips of pepper add a nice crunch and color to the fresh salad.
- Cucumber: The cucumber helps balance the bean texture of this salad and adds a bright crunch.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the dressing.
- Blanch the green beans.
- Toss all ingredients together.
- Chill then serve!
Tips and Variations
- Always drain and rinse the canned beans before adding to the salad. It will improve the texture and flavor of the 4 Bean Salad.
- For added flavor and texture add a cup of your favorite cheese to the recipe. I like crumbled feta, but mozzarella balls, or cubs of jack are both tasty options.
- To take advantage of these wonderful flavors, I like to refrigerate the salad for a few hours or even up to 24 hours before serving. It tastes best cold and when the beans have a chance to soak up the yummy dressing!
- Kosher salt is the key to get the vibrant green color when blanching the green beans.
- Make it spicy by adding in a diced jalapeño or red pepper chili flakes.
What are the nutritional benefits of beans?
- Garbanzo beans contain protein, which is beneficial for bone, muscle, and skin health.
- Green beans are high in Vitamin K and Calcium which are important in maintaining strong healthy bones, and may help prevent fractures.
- Red Kidney beans are a great source of iron, phosphorus, and potassium and may help with red blood cell production.
- Black beans are high in protein and fiber content, and may help protect against diabetes, cardiovascular disease and maybe even some cancers
FAQ
How long will 4 Bean Salad last in the refrigerator?
Store in an air tight container in the refrigerator up to 5 days. The flavors really get better as it sits!
Can I substitute canned green beans for fresh?
Yes of course! I prefer the fresh taste and texture of the fresh beans. But feel free to use 1 or 2 cans of green beans, depending on how much you want in your salad. Remember to rinse the beans before adding them to the salad.
What color should the green beans be when blanching?
Look for a bright green color. Drop the beans in boiling, salted water for 3 – 5 minutes.
Can I make this using dried beans?
Of course! I just find using cans are more convenient. ☺️ If using dried beans, for each 15 oz. can, you can cook 3/4 cup of the dried beans and yield within the range of what you need for this salad.
What goes well with 4 bean salad?
Homemade hamburgers, grilled chicken, most fish recipe like my salmon nuggets, shrimp, BBQ’d ribs, or just alone as a satisfying lunch option!
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4 Bean Salad with Avocado
Ingredients
For the dressing:
- 1/4 cup champagne vinegar
- 1/4 cup olive oil
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. sugar
- 1 Tbsp. Dijon mustard
- 3/4 tsp. salt, plus more to taste
- 1/4 tsp. black pepper
For the salad:
- 3-4 cups fresh green beans, trimmed and cut into 1 inch sections
- 1, (15.5 oz. can) kidney beans, drained and rinsed
- 1, (15.5 oz. can) garbanzo beans, drained and rinsed
- 1, (15 oz. can) black beans, drained and rinsed
- 2 avocado, diced
- 1 red, yellow or orange bell pepper, thinly sliced
- 1 cucumber, cut into quarters
- 1/2 red onion, diced small
- 2 Tbsp. fresh parsley, finely chopped
- 1 Tbsp. fresh oregano, finely chopped
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Whisk together the ingredients for the dressing and set aside.
- Bring a large pot of salted water to boil and cook the green beans until crisp tender, about 3-4 minutes.
- Drain the green beans and then plunge them into a bowl of ice water to stop the cooking process. Then once they're cooled, drain them again and add them to a large salad bowl.
- Add the remaining salad ingredients to the green beans and stir.
- Pour the dressing on top and toss until coated.
- Chill the salad prior to serving for at least 1-2 hours for optimal flavor. Garnish the salad with more herbs and avocado and enjoy!
Video
Notes
- Storage: Store in an air tight container in the refrigerator up to 5 days. The flavors really get better as it sits!
