Four bean salad

Ingredients

• 2–3 large handfuls (250 g)green beans
• 1 tin (410 g)red kidney beans
• 1 tin (410 g)chickpeas
• 1 tin (410 g)butter beans
• 1 tin (410 g)sweetcorn kernels
• 1 mediumred pepper
• 1 mediumred onion
• 60 ml (¼ cup)red wine vinegar
• 60 ml (¼ cup)extra-virgin olive oil
• 60 ml (¼ cup)fresh lemon juice

Instructions

1. 1

   Prepare the beans

   Bring about 950 ml (4 cups) of water to the boil. Trim the ends from the green beans and cut them in half.

2. 2

   Blanch and cool

   Add the green beans to the boiling water and cook for 2 minutes. Drain them well in a colander, then rinse under cold water until cool.

3. 3

   Drain the tins

   Drain the kidney beans, butter beans and chickpeas, then rinse them well to remove the canning liquid. Drain the sweetcorn.

4. 4

   Chop the vegetables

   Peel and dice the red onion, dice the red pepper and juice the lemon.

5. 5

   Mix the salad

   Put the drained beans and sweetcorn, cooked green beans, onion and red pepper in a large bowl and mix. Pour over the olive oil, red wine vinegar and lemon juice, then mix again. Serve in a bowl straight away, or transfer to a covered container and refrigerate if making ahead.

What is four bean salad?

Four bean salad is a cold, mixed-bean dish often served at American-style picnics and barbecues. This version combines three tinned legumes with fresh green beans and sweetcorn, then dresses them with a sharp, citrusy vinaigrette.

The variety of beans gives the salad different shapes and textures, while a quick blanch keeps the green beans crisp and bright. It is also convenient to prepare ahead and serve chilled or at room temperature.

Nutrition and macros by portion

The nutrition label shows one serving as written: 163 calories, 9g protein, 27g carbs, 5g fat.

The beans, chickpeas and sweetcorn provide most of the carbohydrates, fibre and plant protein, while the olive oil supplies most of the fat. Serve a portion with grilled lean protein or extra salad vegetables for a more balanced plate.

Choosing the beans

Tinned beans: Kidney beans, chickpeas and butter beans make this a practical pantry salad. Drain and rinse them well to wash away the canning liquid and let the dressing cling more cleanly.

Green beans: Fresh beans add a firmer bite alongside the softer tinned beans. Trim them and cut them in half so they are easy to eat with a fork.

Blanching the green beans

Brief cooking: Two minutes in boiling water softens the green beans slightly without making them limp. Start timing once they are in the water.

Cold rinse: Drain promptly and rinse under cold water until cool. This stops them cooking further and helps preserve their crisp texture.

Balancing the dressing

Acid: Red wine vinegar and fresh lemon juice give the salad its tang. The two bring different notes, so use both for the intended balance.

Oil: Extra-virgin olive oil rounds out the sharpness and coats the ingredients. Mix the salad thoroughly after adding the dressing so it is distributed throughout.

Getting the texture right

Drain well: Excess water can dilute the dressing and leave liquid at the bottom of the bowl. Give the rinsed beans and sweetcorn time to drain before mixing.

Chop evenly: Dice the onion and pepper into small, similar-sized pieces. They then mix through the beans rather than gathering in a few large bites.

Make-ahead timing

Prepare ahead: The recipe can be mixed and placed in a covered container in the fridge if you are not serving it straight away. Keep it chilled until needed.

Before serving: Stir the salad to redistribute any dressing that has settled. If serving at a gathering, set out only what you plan to eat and keep the rest refrigerated.

What to serve it with

For a barbecue: Serve it alongside grilled vegetables, sausages or other barbecue dishes as a bright, tangy side. Its mix of beans also makes it filling enough to share as part of a picnic spread.

For a meal: Pair it with a simple green salad or bread, or serve it beside a protein of your choice. The vinegar and lemon dressing works well alongside richer grilled foods.

Recipe notes & tips

• Rinse the tinned beans thoroughly and let them drain well before mixing.
• Keep the green bean cooking time to 2 minutes for a firmer bite.
• Use cold water to cool the green beans promptly after draining.
• Dice the onion and red pepper fairly small for an even mix.
• Stir the dressing through the whole salad rather than pouring it over just the top.
• Chill the salad in a covered container if preparing it ahead.

Variations

• Add fresh herbs: Stir in chopped parsley for a fresh herbal note.
• Use a different pepper: Swap the red pepper for yellow or orange pepper for a different colour.
• Add cucumber: Dice it and mix it in shortly before serving for extra crunch.
• Try another vinegar: Use cider vinegar in place of red wine vinegar for a slightly different tang.
• Add chilli: Include a little finely chopped chilli for gentle heat.
• Include more greens: Fold in chopped parsley or spring onions just before serving.

Common mistakes to avoid

• Overcooking the green beans: They can turn soft; boil for just 2 minutes, then cool promptly.
• Leaving beans unrinsed: Canning liquid can affect the flavour; rinse the kidney beans, butter beans and chickpeas well.
• Adding wet ingredients: Water can thin the dressing; drain the beans and sweetcorn thoroughly.
• Cutting the onion too large: Big pieces can dominate a forkful; dice it finely.
• Uneven dressing: Dressing may collect at the bottom; mix well after pouring it over the salad.
• Leaving it uncovered: The salad can pick up fridge odours; store it in a covered container.

How to store

Keep the salad in a covered container in the fridge and eat within 3 days. Stir before serving; it is best served chilled or at room temperature and does not need reheating.

Frequently asked questions