Four Bean Salad

Prep Time
20 min
Cook Time
3 min
Other Time
10 min

This colorful and fresh-tasting bean salad can easily be multiplied for a crowd to take to your next potluck.

Special Fork
Lori Powell
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon extra-virgin olive oil
  • Sea salt and freshly ground pepper
  • 1/4 cup chopped shallot
  • 2 ounces green beans
  • 2 ounces yellow wax beans
  • 1/2 cup shelled edamame, thawed if frozen
  • 1 cup rinsed and drained canned black beans
  • 3/4 cup fresh corn kernels
  • alternate ingredients
  1. Whisk together vinegar, mustard and honey in a serving bowl. Slowly whisk in oil until emulsified and combined well. Season with salt and pepper and stir in shallot. Let stand 10 minutes.
  2. Meanwhile, blanch the green and yellow beans. To blanch, drop the beans in a pot of boiling water and cook until tender, about 3 minutes. Drain and transfer to a bowl filled with ice and cold water to cool quickly. When cool, drain beans, pat dry and coarsely shop. You should have about ½ cup of each bean variety.
  3. To the serving bowl add blanched beans, edamame, black beans, corn and herbs; combine well. Keep chilled until ready to serve.

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