Learn how to mix up a simple, tangy four bean salad in 30 minutes! This recipe keeps some of that traditional sweet and sour flavour with a couple spoonfuls of agave nectar and red wine vinegar. The olive oil for the vinaigrette dressing is quickly infused with rosemary, garlic, and a hint of chili on the stovetop. Fresh green and yellow beans are used as the base for the perfect texture. Simply boil them for a few minutes and then shock in ice water to keep the beans crisp-tender. Chickpeas and red kidney beans round out this wholesome marinated salad that keeps up to 5 days in the fridge.

Traditional four beans salad is a plant-based staple at get togethers! I like to make mine with fresh green and yellow beans because I just prefer the texture. They only need 3-4 minutes of boiling time and a quick ice bath shock. Red kidney beans and chickpeas are classic in this combination and I do like to keep them in the mix.

For the dressing though, I do change things up. Lots of recipes for this style of salad call for up to ¾ cup 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 compliment to other flavours though. This dressing sits on the acidic/vinegary side, so I balance that out with a couple tablespoons of agave nectar. Agave is neutral tasting and that’s why I love it here.

I bring back my favourite trick of infusing the oil of the dressing over the stove before mixing it all up. I’ve shared this technique with my Green Lentil Edamame Salad and Vegan Watermelon Salad as well. Minced rosemary, garlic, and ground chilies slowly sizzle on the stove with the oil for about a minute. This takes the rawness out of the garlic and rosemary, and makes for a more well-rounded flavour overall. Simple and effective!

Once I tried the dressing with rosemary and garlic, I knew that I wanted to add roasted red peppers to the salad as well. They add a smoky sweetness and beautiful colour that’s just so pleasant with the earthy beans. Just a fun little twist and some extra veg, which I always love.

Some tips for making this four bean salad:

• The salad can keep in the fridge up to 5 days. Truly I think it’s at its best after 24 hours of marinating time.
• 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 in the dressing’s overall flavour.
• 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.

I recommend serving this salad with my vegan black bean burgers, grilled eggplant or another plant-based bbq main!

Tangy Four Bean Salad with Rosemary & Roasted Peppers

This tangy four bean salad gets a kick of flavour from rosemary, garlic, and a bit of chili in the dressing. Roasted red peppers add colour and sweetness to this hearty salad with fresh green and yellow beans, chickpeas, and red kidney beans.

5 from 3 votes

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
• sea 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
• sea 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.
• 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 in the dressing’s overall flavour.
• 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, Vegetarian

Keyword: 30 minutes, agave nectar, chickpeas, fall, garlic, green beans, ground chillies, olive oil, parsley, quick, red kidney beans, red onion, red wine vinegar, roasted red peppers, rosemary, spring, string beans, summer, winter, yellow beans