Four Bean Salad
We are in the middle of “gluten-free” week here at Better Recipes!
For the recipe contest, we are in search of the “Best Gluten-Free Recipe Ever.” (Click here to view the entries and upload your own!)
Plus, we are giving away an awesome Gluten-Free Baking Prize Package right here on the blog. Complete with a gluten-free baking mix developed by Thomas Keller! Yep, you need to click here and enter.
This easy and flavorful recipe also just happens to be Gluten-Free and Vegan. With recipes like this, I can get behind this movement!
Keep reading for the recipe…
I love to make this Four Bean Salad over the weekend, then grab a bit here and there for lunch throughout the week. It is packed with flavor and fiber so it keeps me satisfied for hours. It has a bit of heat from the Serrano pepper….just how I like it!
Not only is this perfect for lunch on the go, it also is a great addition to a potluck or picnic. Definitely a recipe to keep on hand throughout the summer!
Four Bean Salad
1 (15 ounce) can each of chickpeas, black beans, black-eyed peas, and dark kidney beans
1 clove garlic
1 fresh Serrano pepper
1 cup cilantro
2/3 cup vegetable oil
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
3/4 teaspoon ground cumin
1/2 teaspoon salt
Drain all beans into a large colander and rinse well under cold running water. Transfer to a bowl.
In a food processor, mince together garlic, chili pepper, and cilantro. Add all remaining ingredients and process until combined. Pour over beans and mix well. Refrigerate until chilled, as long as overnight to blend flavors, stirring occasionally. When ready to serve, stir again and adjust seasonings, if needed. Serves 8-10.
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