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You are here: Home / Family Food Ideas And Recipes / Vegan Four Bean Salad

Vegan Four Bean Salad

May 25, 2014 by Elizabeth Dooley

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If you are someone who likes to prepare their meals for the week this is a great four bean salad recipe for you! There is no stove top cooking involved and it is easy to make even for the novice chef. For anyone vegan or vegetarian, this a flavorful recipe full of protein that will keep you full. I discovered this recipe from Penzeys Spices and over the years have I have tweaked it to my liking. I added garbanzo beans, more garlic, sweet onion and cilantro from my own plant. You are going to love the fresh flavors in this kidney bean salad with cilantro.

Four Bean Salad

Pepper Four Bean Salad Recipe

This four bean salad has black beans, kidney beans, pinto beans, and garbanzo beans. This high protein salad is balanced out with fresh peppers, corn, cilantro, and a yummy, homemade vinaigrette dressing.

Vegan Pepper and Bean Salad Ingredients

4 Bean Salad Ingredients

  • one 15 ounce can of black beans
  • one 15 ounce can of kidney beans
  • 1 15 ounce can of pinto beans
  • 1 15 ounce can of garbanzo beans
  • 2 cups of fresh corn
  • 1 red or sweet onion
  • 3 garlic cloves
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 jalapeno peppers

Dressing Ingredients

  • 1/2 cup fresh cilantro
  • 1 tsp ground cumin
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1/4 cup canola oil (or olive oil)
  • 1/2 cup red wine vinegar
  • 2 limes
4 bean salad recipe

How To Make 4 Bean Salad:

  1. Rinse and drain the black, kidney, pinto and garbanzo beans and toss them in a large bowl.
  2. Cut 2 cups of corn off of the cob. I used 3 cobs. Add this to the bowl and toss.
  3. Chop 1 sweet or red onion and add it to the bowl and toss. I used 1 large sweet onion.
  4. Chop 3 cloves of garlic and add to the bowl and toss.
  5. Seed and chop the red and green bell pepper. Add them to the bowl and toss.
  6. Seed and chop 2 jalapeno peppers. Add them to the bowl and toss.

Caution! If you have never seeded and chopped a jalapeno follow these directions:

  1. Cover your nose and mouth with a bandana. The fumes of the jalapeno can be very irritating.
  2. Cut the tops off of the peppers then cut them in half down the center.
  3. Take them over to the sink, seed them and rinse.
  4. After they have been seeded, chop them and add them to the bowl.
Bean Salad Dressing

How To Make The Southwestern Vinaigrette Dressing

  1. In a separate bowl mix the canola oil and red wine vinegar together.
  2. Add the ground cumin, pepper and ground salt.
  3. Juice 2 limes into the bowl.
  4. Add 1/2 cup or 2 tablespoons of chopped cilantro and mix together. I used fresh cilantro from my own plant!
  5. Pour this dressing into the salad bowl and toss.

You can eat right away or let the dressing and four bean salad marinate for a couple hours before eating for more married flavors. Store bean salad in the fridge. Enjoy!

Printable Recipe For Four Bean Salad

Vegan Four Bean Salad

Print this recipe
May 25, 2014
by Scarlet Paolicchi
Cuisine Southwestern
Category Family Food Ideas And Recipes
A delicious Southwestern four bean salad. A high protein vegan salad option, it keeps well in the fridge to eat for several meals.
Persons
6
Serving Size
1 cup
Cook Time
10 minutes
Total Time
10 minutes
Rate this recipe
|
6 ratings
Four Bean Salad

Notes


Ingredients

  • SALAD INGREDIENTS
  • 1 15 ounce can of black beans
  • 1 15 ounce can of kidney beans
  • 1 15 ounce can of pinto beans
  • 1 15 ounce can of garbanzo beans
  • 2 cups of fresh corn
  • 1 red or sweet onion
  • 3 garlic cloves
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 jalapeno peppers
  • DRESSING INGREDIENTS
  • 1/2 cup fresh cilantro
  • 1 tsp ground cumin
  • 1 tsp pepper
  • 1 tsp salt
  • 1/4 cup canola oil (or olive oil)
  • 1/2 cup red wine vinegar
  • 2 limes

Instructions

  1. In a small bowl mix the oil and red wine vinegar together.
  2. Add the ground cumin, pepper and ground salt.
  3. Juice 2 limes into the bowl.
  4. Add 1/2 cup or 2 tablespoons of chopped cilantro and mix together.
  5. Set dressing aside.
  6. Rinse and drain the black, kidney, pinto and garbanzo beans and toss them in a large bowl.
  7. Cut 2 cups of corn off of the cob. I used 3 cobs. Add this to the bowl and toss.
  8. Chop 1 sweet or red onion and add it to the bowl and toss. I used 1 large sweet onion.
  9. Chop 3 cloves of garlic and add to the bowl and toss.
  10. Seed and chop the red and green bell pepper. Add them to the bowl and toss.
  11. Seed and chop 2 jalapeno peppers. Add them to the bowl.
  12. Add dressing, mix well, and serve.

Nutrition Facts

Vegan Four Bean Salad

Serves: 6

Amount Per Serving:
1 cup
Calories 469.08 kcal
% Daily Value*
Total Fat 13.06 g 20%
Saturated Fat 1.28 g 5%
Trans Fat 0.04 g
Cholesterol 0.0 mg 0%
Sodium 1031.58 mg 43%
Total Carbohydrate 71.56 g 23.7%
Dietary Fiber 19.49 g 76%
Sugars 12.39 g
Protein 20.74 g
Vitamin A 5.28 % Vitamin C 69.71 %
Calcium 15.77 % Iron 27.37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tags

salad recipes,
vegan recipes
© 2023 Copyright Family Focus Blog

Would you make this four bean salad recipe? Would you add anything to it? If you would add to it, what would you add?

Related Recipes:

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Vegan southwestern black bean and mango medley

Black Bean Avocado Salad Recipe

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Filed Under: Family Food Ideas And Recipes Tagged With: salad recipes, vegan recipes

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Thanks for reading Family Focus Blog, which has been named a top family blog for parenting resources. It was created in 2010 by Nashville mom blogger, Scarlet Paolicchi. She shares tips for better family life, parenting, family fun activities, eco-friendly lifestyle, family food ideas, family travel, and home decor. Family Focus Blog has been named #3 in Cision PR’s 50 U.S. Top Mom Blog list. Scarlet Paolicchi is the author of four books.

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