For years, I thought that I didn’t like four bean salad. It turns out, I didn’t like any of the four bean salad I tried. It was usually too vinegary or had mushy green/wax beans. Fresh wax & green beans are imperative to making a tasty and refreshing four bean salad.
Ingredients: wax beans, green beans, 1 can dark red kidney beans, 1 can garbanzo beans, 2 stalks of celery, 1 carrot, 2 green onions, 1/2 c. rice vinegar, 1/3 c. olive oil, 3 Tbsp. honey, 1 Tbsp. minced garlic, fresh ground Himalayan pink salt, fresh cracked four-color pepper
Directions: Chop celery, carrot, and green onions then set aside. Cut wax beans and green beans into 1″ pieces. Bring small pot of water to boil and blanch wax beans and green beans (for about 3 minutes). Drain and rinse kidney & garbanzo beans. Whisk together vinegar, oil, garlic, honey, salt, and pepper. Toss together all ingredients and chill before serving.
*Garnish with fresh shaved parmesan cheese (or nutritional yeast if vegan).