A Protein-Packed Four-Bean Salad

A Protein-Packed Four-Bean Salad

I’d love to share one of my favorite and satisfying summer salads. This recipe feeds an army, so it’s perfect for sharing at a potluck or picnic with friends.

This salad is packed with protein and complex carbs from the beans. It can actually be a complete meal in itself, or a hearty side dish. I love the crunch from the celery and the freshness from the Italian parsley.

I use frozen and canned beans to speed up the prep time. But feel free to use fresh beans if you have the time.


  • 2 cups frozen green beans
  • 1 can red kidney beans, drained
  • 1 can chick peas, drained
  • 1 can cannellini beans (or any white bean), drained
  • 2 stalks celery, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup pine nuts, toasted
  • 1 cup Italian parsley, de-stemmed and roughly chopped
  • 1/4 cup olive oil
  • 1/3 cup apple cider vineger
  • 2 tablespoons sugar
  • Salt and pepper to taste


  1. Bring a small pot of water to a boil. Add the frozen green beans and let them blanch in the boiling water for 2 minutes. Drain in a colander, and rinse with cool water. Allow to drain completely, and add them to a large mixing bowl.
  2. Open the canned beans. In the colander, drain and rinse them well. Let all the moisture drip off, then add them to the mixing bowl.
  3. Prep the celery, onion, pine nuts, and parsley. Toss them into the mixing bowl.
  4. Make the dressing by whisking together the olive oil, vinegar, and sugar. Pour over the salad ingredients, and stir to combine.
  5. Add salt and pepper to taste.

Serves 8-10

© ModernVeganWellness.com

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