Four Bean Salad

Ingredients

• Green beans

  Snap beans, raw

  3 ½ oz or 100g

• Snap beans

  Yellow, raw

  1 cup 1/2" pieces or 100g

• Edamame

  Frozen, unprepared

  1 cup or 118g

• Black beans

  Mature seeds, cooked, boiled, without salt

  1 cup or 172g

• Red bell pepper

  Sweet, raw

  ⁷⁄₁₆ medium (approx 2-3/4" long, 2-1/2 dia.) or 50g

• Green bell pepper

  Sweet, green, raw

  ⁷⁄₁₆ medium (approx 2-3/4" long, 2-1/2" dia) or 50g

• Onions

  Raw

  ⅜ medium (2-1/2" dia) or 40g

• Parsley

  Raw

  3 ¹⁵⁄₁₆ tbsp or 15g

• Red wine vinegar

  ³⁄₁₆ cup or 45g

• Mustard

  Prepared, yellow

  ⅓ tbsp or 5g

• Garlic powder

  Spices

  ³⁄₁₆ tbsp or 2g

• Thyme

  Spices, dried

  ½ tbsp, leaves or 1g

• Salt

  Table

  0.02 tbsp or 0.4g

• Pepper

  Spices, black

  0.02 tbsp or 0.1g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

Directions

1. Combine the beans, peppers, onion, and parsley in a large bowl.
2. Mix the vinegar with the mustard and seasonings, either in a small bowl, or a shaker such as a glass jar. Add the oil and whisk or shake to combine. Pour over the beans and vegetables.
3. Serve and enjoy!

Similar Foods

• Salsa salad
• Red bean salad
• Green Bean and Hazelnut Salad
• Green Bean Salad with Basil, Balsamic, and Parmesan
• Veggie Cobb Salad
• Southwestern Salad with Black Beans