There’s no better time to bust out all your side dish recipes than summer, when there’s an outdoor party or potluck practically every weekend. But if you’re looking for some fresh ideas, stop sifting through your old recipe cards. You’ve hit pay dirt with this Four-Bean Salad. No one is a stranger to the multi-bean salads. And this one, with four types of beans, a slightly sweet sherry vinaigrette, and fresh celery, parsley, and shallot makes a super-simple salad.
FOR THE VINAIGRETTE, WHISK:
FOR THE SALAD, BLANCH:
For the vinaigrette, whisk together oil, vinegar, and sugar; season with salt and pepper.
For the salad, blanch green beans in a pot of boiling salted water until crisp-tender, 3-4 minutes; transfer to a bowl of ice water to stop the cooking, then drain.
Combine green beans, chickpeas, kidney beans, wax beans, celery, parsley, and shallots in a bowl; toss with vinaigrette, then cover and chill until ready to serve.
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 331mg 13%
Carbs 23g 7%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.