Four Bean Salad | The Daily Dish

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Four Bean Salad

5 Comments | Written on April 24, 2013 at 5:00 am , by

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.

5 Responses to “Four Bean Salad”

  • 1
    Carol says:

    I am a
    diabtic on the insulin pump so theefore need carb and fiber count for recipes. Are these available? Thanks

    • sigsy says:

      Hi, I suggest you do your own calculations in times like this. I go to and input the different ingredients and servings. It’s inconvenient not to have it done for you, but there is an alternative.

  • 2
    Martha says:

    Hello, I tried the four bean salad, I loved it. This recipe is fresh, tasty, and fiber. Please e-mail me ur great recipes. I made a copy and passed on at work your recipe.

    Thank you

  • 3
    meg says:

    This recipe looks tasty but my family doesn’t care for cilatro. Is parsely the only substitute? How about basil?

  • 4
    Lemerele says:

    Am a chef and sometimes I received guest who are gluten free but I use quinoa and a lot veges and brown is this ok or assist me with another recipe I thanks you guys frm recipe .com I used your recipes and work a lots

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