Four Bean Salad

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 161.5
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 319.6 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 7.2 g
  • Protein: 7.6 g

View full nutritional breakdown of Four Bean Salad calories by ingredient

Number of Servings: 10


    Cannellini Beans, 15.5oz can, drained and rinsed
    Kidney Beans, 15.5oz can, drained and rinsed
    Garbanzo Beans, 15.5oz can, drained and rinsed
    Green Beans, 15.5oz can, drained and rinsed
    Celery, 4 stalks, chopped into small pieces
    Red Onion, 3/4 medium, chopped into small pieces
    Fresh Parsley, 1/4 cup, chopped fine
    Rosemary, 1 tbsp, chopped fine
    Apple Cider Vinegar, 1/3 cup
    Granulated Sugar, 1/8 cup
    Olive Oil, Extra Light, Giant Brand, 2 tbsp
    Sea Salt, 1 dash
    Cayenne Pepper, dash
    Black Pepper, 1/4 tsp
    Balsamic Vinegar, 1 tsp
    Filtered Water, about 4 cups


1) Mix together beans, celery, onion, parsley and rosemary
2) In a separate bowl, whisk together vinegar, sugar, olive oil, sea salt, cayenne pepper black pepper and balsamic vinegar
3) Add vinegar mixture to bean mixture and stir well
4) Add enough filtered water so that the bean mixture is completely covered. Stir well
5) Chill for several hours (best after 24 hours)
6) Use a serving spoon with holes to serve so that the liquid remains in the main bowl

Serving Size: Makes 10 one-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user 16YRVEGETARIAN.