Five Bean Salad Recipe

Whether you make it for a picnic, potluck, or a weeknight dinner at home as a side dish, this Five Bean Salad is guaranteed to impress. Flavored with homemade garlicky mustard dressing, it comes together in 20 minutes, can be made ahead, and travels well.#Edamame recipes in pod#Beans#Edamame

Whether you make it for a picnic, potluck, or a weeknight dinner at home as a side dish, this Five Bean Salad is guaranteed to impress. Flavored with homemade garlicky mustard dressing, it comes together in 20 minutes, can be made ahead, and travels well.#Edamame recipes in pod#Beans#Edamame

Have you started on working on Super Bowl weekend menu yet? This year, we plan on watching the game at a friends house. She already sent out an e-mail invite and asked that we all bring a dish. Being the only food blogger in the crowd, I volunteered to bring two dishes; a dip and a salad.

For the dip, I am making one of my go-to recipes, this red pepper and walnut dip, and for the salad, I am bringing this Five Bean Salad with Garlicky Mustard Sauce. I think both recipes are great to feed a crowd, can easily be doubled, and quick and easy to put together.

Five Bean Salad Recipe , By Best Recipes Demat .

Whether you make it for a picnic, potluck, or a weeknight dinner at home as a side dish, this Five Bean Salad is guaranteed to impress. Flavored with homemade garlicky mustard dressing, it comes together in 20 minutes, can be made ahead, and travels well.#Edamame recipes in pod#Beans#Edamame

Total time: 20 minutes
Servings: 6 Servings

Ingredients :

• For the Green Beans:
• 1 cup of fresh green beans, rinsed and cut into ½ inch pieces
• Water
• 1 teaspoon salt
• For the Salad:
• 1 (15 ounces) can of red kidney beans, drained and rinsed
• 1 (15 ounces) can of chickpeas, drained and rinsed
• 1 (15 ounces) can of black beans, drained and rinsed
• 1 (15 ounces) can of Cannellini beans, drained and rinsed
• 4 stalks of scallions, sliced thinly
• 1 small bell pepper, seeded and chopped
• ½ English cucumber, cut into ½ inch cubes
• ½ cup fresh Italian parsley, chopped
• Garlicky Mustard Dressing
• ⅓ cup olive oil
• ⅓ cup lemon juice
• 2 tablespoon Dijon mustard
• 2 tablespoons honey
• 3 cloves of garlic, minced
• 1 teaspoon kosher salt, or more to taste
• ¼ teaspoon black pepper

Instructions :

• To cook the green beans: Place a bowl with cold water and some ice. Set aside. Heat 3 cups of water and 1 teaspoon salt in a small saucepan. When it comes to a boil, add in the green beans. Cook for 6-7 minutes or until the green beans are cooked to your liking. Using a slotted spoon, transfer the beans into the ice cold water to stop the cooking. Let it sit a few minutes, drain, and set aside.
• To make the salad: Combine red kidney beans, chickpeas, black beans, Cannellini beans, cooked green beans, scallions, bell pepper, cucumber, and parsley in a bowl. Give it a gentle mix and set aside.
• To make the dressing: Mix all ingredients in a jar, put the lid on, and shake vigorously until fully mixed.
• Drizzle the dressing over the bean salad. Using large servings spoons, give it a mix. Taste for seasoning and add in if necessary.
• Serve.