clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up view of four bean salad in a blue bowl on wood table.

Four Bean Salad

  • Author: Lexi
  • Total Time: 30 minutes
  • Yield: 4-6 Servings 1x
  • Diet: Vegan


Our four bean salad is the perfect easy side dish for a summer BBQ or as a healthy, filling lunch. We pair four fiber-rich beans with fresh vegetables and a tangy dressing that keeps every bite interesting. Bonus: it only takes 15 minutes to make and it's also vegan and gluten free!




  • 1 15 oz can chickpeas, drained and rinsed
  • 1 15 oz can navy beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 1/2 cups lima beans or edamame, cooked and drained
  • 1 cup thinly sliced celery
  • 1 medium bell pepper, diced (~1 ¼ cups)
  • 1 cup grated carrot
  • 1/3 cup finely minced green onion
  • 1/3 cup finely chopped fresh parsley
  • 2 tbsp finely chopped fresh basil
  • ½ tsp fine grain kosher salt
  • ¼ tsp ground black pepper


  • 1/4 cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp dijon mustard
  • 1/2 tsp agave syrup or granulated sugar
  • 1/2 tsp fine grain kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp onion granules
  • 1/4 tsp garlic granules


  1. Cook edamame according to the directions on the package. When done, run under cool water and drain well.

  2. Whisk all dressing ingredients together and set aside.
  3. Rinse the kidney beans and chickpeas and drain well. Chop celery, bell pepper, herbs, and grate the carrot.
  4. Add all of the beans to a large bowl with chopped vegetables, fresh herbs, green onion, and a pinch of salt and pepper and stir well.

  5. Pour the dressing over the salad, and toss gently to coat.


Storage: Store in an airtight container and enjoy within 2-3 days.

Let flavors mingle: After tossing the salad in the dressing, you can let it sit for an hour or two in the fridge to let the flavors come together.

Navy beans: These can be subbed out for another variety of white bean, including great northern beans or cannellini beans, which are slightly different but essentially interchangeable.

Feel free to customize: We used four specific beans in this recipe, but feel free to mix and match, or leave an ingredient or two out. Green beans, kidney beans, black beans, or even lentils would all work well in this recipe.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salads
  • Method: No Cook
  • Cuisine: American


  • Serving Size: 1 Bowl
  • Calories: 361
  • Sugar: 5 g
  • Sodium: 666.8 mg
  • Fat: 13.9 g
  • Carbohydrates: 45.8 g
  • Fiber: 11.4 g
  • Protein: 17.3 g

Keywords: Four bean salad