DFM Four Bean Salad

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 176.1
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 397.0 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 7.7 g
  • Protein: 7.3 g

View full nutritional breakdown of DFM Four Bean Salad calories by ingredient


Four Bean Salad with kidney, pinto, black beans and chickpeas. Four Bean Salad with kidney, pinto, black beans and chickpeas.
Number of Servings: 8


    1 cup Beans, red kidney
    1 cup Chickpeas (garbanzo beans)
    1 cup Beans, black
    1 cup Beans, pinto
    3 tbsp Pimentos
    .5 cup, chopped Green Peppers (bell peppers)
    0.50 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
    2 clove Garlic
    1 tbsp Parsley
    3 tbsp Extra Virgin Olive Oil
    1 tbsp Lemon juice
    1 tsp Oregano, ground
    1 tsp Pepper, black
    .5 tsp Salt
    .5 tsp Pepper, white


Sea salt may be added sparingly to boiling water while cooking beans.


Cook dry beans in boiling water after soaking overnight.
Cook beans until soft, approx 60 to 90 minutes.
Recommend to cook beans separately to avoid overcooking
Drain all water off beans and rinse twice in cold water.
Allow beans to come to room temperature or place in refrigerator until cool.
Place cooled beans in large mixing bowl, add chopped pimentos, chopped garlic, chopped red onion, and green pepper.
Add other ingredients and stir gently until all ingredients are coated with olive oil.
Add salt and pepper to taste
Store in closed container in refrigerator, best eaten when refrigerated overnight.

Serving Size: Makes 8, 1/2 cup servings

TAGS:  Vegetarian Meals |