Continental · serves 2

Four Bean Salad

Four tins, one dressing, one bowl. Better after a night in the fridge.

15 min Easy Vegetarian

Ingredients

  • 1 cup green beans, boiled
  • 1 cup yellow or butter beans, boiled
  • 1 cup kidney beans, boiled
  • 1 cup chickpeas, boiled
  • 1 onion, sliced
  • 1 capsicum, sliced
  • 3 stalks celery, sliced
  • 1/2 cup vinaigrette dressing
  • Salt

Method

  1. Drain every bean properly — wet beans dilute the dressing to nothing.
  2. Combine everything except the dressing and chill.
  3. Toss with the dressing just before it goes on the table.

Questions people ask about Four Bean Salad

How long does Four Bean Salad take?

About 15 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of rajma in Four Bean Salad?

Use canned kidney beans, rinsed. Skip straight to the gravy step.

Can I make Four Bean Salad ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Four Bean Salad vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Four Bean Salad?

Bread, potatoes or a simple salad. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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