4 Bean Salad with Avocado

This 4 Bean Salad is simple to make, refreshing and full of flavor. It’s the perfect side dish for BBQs, holiday’s or a healthy lunch option. Be sure to let the salad chill prior to serving so the lemony champagne vinaigrette dressing can really soak into the beans!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 338kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

Instructions

Whisk together the ingredients for the dressing and set aside.
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
Bring a large pot of salted water to boil and cook the green beans until crisp tender, about 3-4 minutes.
3-4 cups fresh green beans, trimmed and cut into 1 inch sections
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.
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
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!

Nutrition