This four-bean salad with lemon-lime vinaigrette is so full of delicious flavor that even non-vegetarians will dig in! It’s an easy, colorful dish that’s packed with fiber.
Looking for an easy dish to bring to a summer picnic or backyard barbeque? This four-bean salad with lemon-lime vinaigrette is just the recipe you need!
It’s a great option for vegetarians or if you simply want to add some variety to the spread. Plus, because there’s no meat or dairy, you don’t have to worry about it spoiling on a hot day.
I just love all the colors in the bean salad. They say you eat with your eyes first, in which case, this dish is a feast!
And just wait until you try a bite. The deep flavors paired with the hearty texture of the beans is simply wonderful.
That’s why even non-vegetarians always come back for seconds.
How to make four-bean salad with lemon-lime vinaigrette
This refreshing bean salad comes together in just five simple steps.
Step 1: If using fresh corn, bring a medium pot of water to a boil. Add corn and simmer for about 3 minutes, then drain and cool to room temperature. If using frozen corn, place in a strainer and run cool water over the corn until it thaws, then drain.
Step 2: Place all beans, tomatoes, scallions, peppers, onions, and corn in a large bowl and mix well.
Step 3: To make the lemon-lime vinaigrette, add the olive oil, vinegar, mustard, honey, lemon juice, lime juice, garlic, salt, and pepper to a blender and blend until smooth.
Step 4: Add the lemon-lime vinaigrette and two tablespoons of the parsley to the bean mixture and mix well. Season to taste with salt and pepper.
Step 5: Cover and refrigerate at least an hour.
That’s it! Simply garnish with the remaining tablespoon of parsley before serving.
Variations
There are plenty of ways that you can customize this recipe based on your preferences. Feel free to get creative!
First, don’t hesitate to switch up the beans based on what you have in your pantry. Basically, you need the equivalent of five 15-ounce cans of beans. Mix and match as you please.
You can also experiment with the herbs and seasonings. If you have some fresh greens growing in your garden, why not throw them in?
Personally, I think fresh mint would be great in this recipe. I didn’t have any on hand when I made it, but if you have some, feel free to throw in a tablespoon or two!
Finally, I used sun-dried tomatoes that were packed in olive oil. I drained the tomatoes so that the oil went into a measuring cup, then filled the rest of the cup with plain olive oil to use in the lemon-lime vinaigrette.
If you want to save some fat calories, use dried tomatoes instead. Just rehydrate with hot water and drain before adding them to the bean salad.
Storage
This recipe is for 12 servings of bean salad. So unless you’re bringing it to a large gathering, you’ll probably have some leftover!
Simply store your bean salad covered in the refrigerator. It will stay fresh for up to 5 days.
Other vegetarian side dishes
Looking for more healthy and delicious sides that are totally meatless? These recipes are packed with flavor and some of my absolute favorites:
You can also take a look at this roundup of tasty diabetes-friendly salad recipes for more inspiration.
Four-Bean Salad with Lemon-Lime Vinaigrette
Ingredients
Salad
- 2 cups fresh or frozen corn kernels
- 28 ounces dark red kidney beans, (rinsed and drained)
- 15 ounces cannellini beans, (rinsed and drained)
- 15 ounces black beans, (rinsed and drained)
- 15 ounces garbanzo beans, (rinsed and drained)
- 1 cup sun-dried tomatoes, (chopped – rehydrate first if using dried)
- 6 medium scallions, (thinly sliced)
- 1 red bell pepper, (cored, seeded, and diced)
- 1 medium sweet onion, (finely diced)
- 3 tablespoons chopped fresh parsley, (divided)
Dressing
- 1 cup Extra virgin olive oil
- ¼ cup Champagne vinegar, (or white wine vinegar)
- 1 honey Dijon mustard
- 1 honey honey
- 1½ teaspoon freshly squeezed lemon juice
- 1½ teaspoon freshly squeezed lime juice
- 1 clove garlic
- ¼ teaspoon Kosher salt
- ¼ teaspoon Freshly ground black pepper
Instructions
- If using fresh corn, bring a medium pot of water to a boil. Add corn and simmer for about 3 minutes, then drain and cool to room temperature. If using frozen corn, place in strainer and run cool water over the corn until it thaws, then drain.2 cups fresh or frozen corn kernels
- Place all beans, tomatoes, scallions, peppers, onions, corn, and parsley in a large bowl and mix well.28 ounces dark red kidney beans, 15 ounces cannellini beans, 15 ounces black beans, 15 ounces garbanzo beans, 1 cup sun-dried tomatoes, 6 medium scallions, 1 red bell pepper, 1 medium sweet onion, 3 tablespoons chopped fresh parsley
- Add the dressing ingredients to a blender and blend until smooth.1 cup Extra virgin olive oil, ¼ cup Champagne vinegar, 1 honey Dijon mustard, 1 honey honey, 1½ teaspoon freshly squeezed lemon juice, 1½ teaspoon freshly squeezed lime juice, ¼ teaspoon Kosher salt, ¼ teaspoon Freshly ground black pepper, 1 clove garlic
- Pour the dressing over the salad and mix well.
- Cover and refrigerate at least an hour.
