Colorful Six-Bean Salad
A vibrant, flavorful bean salad combining six colorful beans with a tangy vinaigrette, perfect for picnics or light lunches. The creamy dressing, accented with garlic and vinegar, complements the beans' textures and flavors, making it a crowd-pleasing dish for gatherings or healthy weekday meals.
Ingredients
- 16 oz. can garbanzo beans, drained ⓘ
- 16 oz. can red kidney beans, drained
- 16 oz. can Great Northern beans, drained ⓘ
- 16 oz. can lima beans, drained ⓘ
- 16 oz. can wax beans, drained ⓘ
- 16 oz. can cut green beans, drained ⓘ
- 1 cup chopped scallions ⓘ
- 1 cup olive oil
- 1 egg yolk ⓘ
- 1/3 cup red wine vinegar ⓘ
- 2 tablespoons sugar ⓘ
- 3 cloves garlic, minced ⓘ
- 1/8 teaspoon freshly ground pepper ⓘ
- leaf lettuce ⓘ
- 3 hard-cooked eggs, quartered ⓘ
Instructions
- Combine all beans and chopped scallions in a large bowl; stir to mix.
- Combine olive oil, egg yolk, red wine vinegar, sugar, minced garlic, and freshly ground pepper in the container of an electric blender.
- Process at low speed until well blended.
- Pour the vinaigrette over the bean mixture and toss to coat evenly.
- Cover and chill in the refrigerator for at least 4 hours.
- To serve, spoon the bean salad onto lettuce-lined salad plates.
- Garnish with quartered hard-cooked eggs before serving.
Tips & Substitutions
For added flavor, consider including diced bell peppers or fresh herbs like parsley or cilantro. If you prefer a tangier taste, increase the red wine vinegar to 1/2 cup. You can also use canned beans with lower sodium content or rinse them before adding to reduce sodium levels. This colorful six-bean salad is a great way to incorporate more plant-based protein into your diet.
Serving Suggestions
This colorful six-bean salad is perfect for summer barbecues or potlucks. Serve it alongside grilled meats or vegetarian dishes for a complete meal. It pairs beautifully with Marge'S Whipped Potatoes and makes a refreshing side for any gathering. You can also enjoy it as a light lunch on its own or with crusty bread.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld as it sits, making it even tastier. Avoid freezing the salad, as the texture of the beans may change upon thawing. Simply serve it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Colorful Six-Bean Salad contains roughly 720 calories, with 19g protein, 49g carbohydrates, and 51g fat. It is an excellent source of protein (38% of the Daily Value), iron (33% of the Daily Value), and vitamin A (28% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried beans instead of canned beans?
Yes, you can use dried beans instead of canned. Just make sure to soak and cook them according to package instructions before adding them to the salad. This will require some extra prep time, but it can enhance the flavor and texture of your salad.
Is there a way to make this salad vegan?
Absolutely! To make this salad vegan, simply omit the egg yolk from the vinaigrette or replace it with a vegan mayonnaise alternative. This will maintain the creamy texture without using eggs, making it suitable for a vegan diet.
Can I add other vegetables to the salad?
Definitely! Feel free to add other vegetables like diced cucumbers, cherry tomatoes, or corn for added crunch and color. Just be mindful of the overall balance of flavors and textures, ensuring that the beans remain the star of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).