Four bean salad is a summer cookout staple, and this version leans into the tangy side of things. The dressing is infused with rosemary, garlic, and chili, and I use fresh green and yellow beans as the base for the best texture. Serve this alongside my vegan black bean burgers for a cookout spread that covers all the bases.

I like to make bean salad with fresh green and yellow beans because I just prefer the texture. They only need 4 minutes of boiling time and a quick ice bath shock. The chickpeas and red kidney beans round things out into something super hearty.

For the dressing, I bring back my favorite trick of infusing the oil in a hot skillet before mixing it all up. Minced rosemary, garlic, and ground chilies slowly sizzle with the olive oil for about a minute. This takes the rawness out of the garlic and rosemary and makes for a more well-rounded flavor overall. Simple and effective.

Lots of recipes for this style of salad call for up to ¾ cup of sugar, which is a lot for me personally. I don’t use that much sugar in some of my desserts! I definitely appreciate a hint of sweetness as a complement to the acidity though. This dressing sits firmly on the vinegary side, which is a general preference of mine. The recipe notes have you covered if you’d like to dial it back a little.

Once I tried the dressing with rosemary and garlic, I knew that roasted red peppers would be a natural pairing. They add a smoky sweetness and beautiful color that plays so well against the earthy beans.

Tangy Four Bean Salad with Rosemary & Roasted Peppers

A tangy, herb-infused take on classic four bean salad. Fresh green and yellow beans form the base, rosemary and garlic are bloomed in olive oil for the dressing, and roasted red peppers add smoky sweetness throughout. Ready in 30 minutes and genuinely better after a night in the fridge.

5 from 3 reader reviews

Print Recipe

Prep Time: 25 minutes mins

Cook Time: 5 minutes mins

Total Time: 30 minutes mins

Servings 6 -8

Ingredients

Tangy Rosemary Dressing

• ½ cup olive or avocado oil
• 1 clove garlic, finely minced with a Microplane
• 1 tablespoon chopped fresh rosemary
• ¼ teaspoon ground chilies, optional
• 2 tablespoons agave nectar
• 1 teaspoon vegan Worcestershire sauce
• salt and ground black pepper, to taste
• ⅓ cup red wine vinegar

Salad

• ¾ lb (340 grams) mixed fresh yellow and green beans
• 19 oz can chickpeas, drained and rinsed (about 2 cups chickpeas)
• 19 oz can red kidney beans, drained and rinsed (about 2 cups beans)
• 1 small red onion, fine dice
• 2 roasted red peppers, fine dice
• ½ cup flat leaf parsley, chopped
• salt and ground black pepper, to taste

Notes

• This salad can keep in the fridge up to 5 days. Truly I think it’s at its best after 24 hours of marinating time.
• Agave substitute: maple syrup, cane sugar, or honey all work in the same quantity.
• I like my bean salads on the vinegar-y side, and this recipe reflects that preference. Cut the red wine vinegar down to ¼ cup if you’d like a bit more balance..
• I use roasted red peppers in a jar to make this a bit easier! Of course you can prep them yourself if you prefer.
• Vegan Worcestershire sauce contains wheat. To make this gluten-free, use the same amount of Tamari soy sauce instead.

Instructions

• Pour the olive oil in a small skillet and place the garlic, rosemary, and chilies (if using) in there. Put the skillet on the stove over medium heat and stir. Once the garlic starts to sizzle and get fragrant, about 1 minute, remove from the heat (don’t let it brown).
• To the skillet, add the agave nectar, Worcestershire sauce, salt, pepper, and vinegar. Whisk to combine and set aside.
• Trim the ends off the green beans and chop into 2-inch pieces. Place a medium bowl with ice water on the counter. Bring a medium saucepan of salted water up to a boil over medium high heat. Drop the beans into the water and boil until crisp-tender, about 4 minutes. Drain the beans and drop them into the ice water bowl right away to stop the cooking process. Let them cool off completely.
• To a large bowl, add the chickpeas, red kidney beans, red onion, roasted red peppers, parsley, and some salt and pepper. Drain the yellow/green beans thoroughly and add them to the bowl as well. Pour over the dressing. Toss to combine, adding more salt and pepper if necessary. Serve!

Author: Laura Wright

Course: Main Course, Salad, Side Dish

Diet: Vegan

Keyword: four bean salad, marinated bean salad