Four Bean Salad

Four Bean Salad


¾ pound green beans, trimmed steamed and cut into ¼ to ½ -inch pieces (2 ¼ cups)
½ cup chopped shallot
6 tablespoons cider vinegar
6 dried mission figs (about 2 ¼ ounces), stems trimmed, quartered
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
3/4 teaspoons salt
¼ teaspoon freshly ground black pepper
One 15-ounce can low-sodium dark red kidney beans, drained and rinsed
One 15-ounce can low-sodium cannellini beans, drained and rinsed
One 15-ounce can low-sodium black beans, drained and rinsed


Place the green beans in a steamer basket set over a pot of boiling water. Cover and steam for 4 minutes, then transfer them to a bowl and place in the refrigerator to cool for at least 15 minutes. (Alternatively you can “steam” the beans in a microwave-safe bowl with 1 tablespoon water, tightly covered for 4 minutes on high, then drain.)

Meanwhile, place the shallot, vinegar, figs, oil, mustard, salt and pepper in a food processor and pulse until almost smooth.

In a large bowl, combine the green beans with the kidney beans, cannellini beans, and black beans. Add the dressing and toss to coat.

Makes 6 servings

Serving size: 1 cup

Per serving: Calories 290; Total Fat 7g (Mono Fat 5g, Poly Fat 0.9g, Sat Fat 1.1g); Protein 14g; Carb 46g; Fiber 13g; Cholesterol 0mg; Sodium 529mg

Excellent source of: Fiber, Folate, Iron, Potassium, Protein

Good source of: Calcium, Copper, Magnesium, Iron, Phosphorus, Thiamin, Vitamin C, Vitamin K

To refrigerate:

Salad will keep in the refrigerator in an airtight container for up to 4 days. Allow to come to room temperature, and toss well before serving.


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