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Four-Bean Salad with Lemon-Lime Vinaigrette

This four-bean salad with lemon-lime vinaigrette is so full of delicious flavor, even non-vegetarians will dig in! It's an easy, colorful dish that's packed with fiber.
Author: Diabetic Foodie
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Servings: 12 servings

Ingredients 

Salad

  • 2 cups fresh or frozen corn kernels
  • 28 ounces dark red kidney beans, (rinsed and drained)
  • 15 ounces cannellini beans, (rinsed and drained)
  • 15 ounces black beans, (rinsed and drained)
  • 15 ounces garbanzo beans, (rinsed and drained)
  • 1 cup sun-dried tomatoes, (chopped - rehydrate first if using dried)
  • 6 medium scallions, (thinly sliced)
  • 1 red bell pepper, (cored, seeded, and diced)
  • 1 medium sweet onion, (finely diced)
  • 3 tablespoons chopped fresh parsley, (divided)

Dressing

Instructions

  • If using fresh corn, bring a medium pot of water to a boil. Add corn and simmer for about 3 minutes, then drain and cool to room temperature. If using frozen corn, place in strainer and run cool water over the corn until it thaws, then drain.
    2 cups fresh or frozen corn kernels
  • Place all beans, tomatoes, scallions, peppers, onions, corn, and parsley in a large bowl and mix well.
    28 ounces dark red kidney beans, 15 ounces cannellini beans, 15 ounces black beans, 15 ounces garbanzo beans, 1 cup sun-dried tomatoes, 6 medium scallions, 1 red bell pepper, 1 medium sweet onion, 3 tablespoons chopped fresh parsley
  • Add the dressing ingredients to a blender and blend until smooth.
    1 cup Extra virgin olive oil, ¼ cup Champagne vinegar, 1 honey Dijon mustard, 1 honey honey, 1½ teaspoon freshly squeezed lemon juice, 1½ teaspoon freshly squeezed lime juice, ¼ teaspoon Kosher salt, ¼ teaspoon Freshly ground black pepper, 1 clove garlic
  • Pour the dressing over the salad and mix well.
  • Cover and refrigerate at least an hour.

Notes

This recipe is for 12 servings of four-bean salad.
Feel free to mix and match the beans used. You just need the equivalent of five 15-ounce cans.
Leftovers can be stored covered in the refrigerator for up to 5 days.

Nutrition Info Per Serving

Nutrition Facts
Four-Bean Salad with Lemon-Lime Vinaigrette
Amount per Serving
Calories
334
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
2
g
10
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
527
mg
22
%
Potassium
 
0
mg
0
%
Carbohydrates
 
37
g
12
%
Fiber
 
9
g
36
%
Sugar
 
5
g
6
%
Protein
 
10
g
20
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
28
g
* Percent Daily Values are based on a 2000 calorie diet.