Saturday, June 11, 2011

4 Bean Salad from Chef Jean

I’m offering you a ‘two-fer’ today ~ Four-Bean Salad uses 1/2 of the cans of vegetables and who wants dibs and dabs of bowls growing penicillin in the frig. The recipe for Four-Bean Pantry soup uses the leftover beans and ingredients we all usually have in our pantries.
Four-Bean Salad

You’ll only need 1/2 a can of each of the vegetables ~ the other half of the beans can be added to green salads, a pasta dish, or the Four-Bean Pantry soup, recipe below.

Salad:                                                           Dressing:
2/3 cup (1/2 can) garbanzo beans, rinse and drain                                   1 T. Crema di Balsamico
2/3 cup (1/2 can) Cannellini beans, rinse and drain                                      or Balsamic vinegar
2/3 cup (1/2 can) kidney beans, rinse and drain                             2 tsp. Extra-Virgin Olive oil
2/3 cup green beans, fresh or frozen, cut in bite size pieces           1/4 tsp. Dijon mustard
1 medium sized carrot peeled and chop or grate                          1 T. water
1/2 bell pepper, chopped                                                    
Rinse and drain the garbanzo, cannellini and kidney beans and put in a serving bowl with the green beans. Add the carrot and bell pepper; set aside.

In a small bowl whisk together the Balsamic vinegar, olive oil, mustard and water. Toss with the bean salad at serving time. Makes 6   1/2-cup portions.       


  1. I love beans in all shapes and sizes and this recipe looks good. Trouble is, our beans here have different names: kidney and green beans are OK, but the photo looks like butter beans and possibly what we call chickpeas (do they have little beaks?) LOL . Another bean I love is what we call friar beans - they're quite small, beige in color, with a little black seed on the side. Yummy.

  2. I think chick peas are garbanzo beans - right, Jean?

  3. Jean is having trouble logging on but assures me chick peas are indeed garbanzo beans in case inquiring minds want to know. She is also curious about friar beans, Sue.