Four bean salad

Mix things up.

  • 1 hr cooking
  • Serves 4
  • Print
This classic and wholesome four mixed bean salad with a tasty mustard vinaigrette that makes a great lunch or savoury side dish.
Looking for more hearty salad recipes?


Four bean salad
  • 1/2 cup pinto or borlotti beans or pinto beans
  • 1/2 cup navy beans
  • 1/2 cup red kidney beans
  • 1/2 cup lima beans
  • 2 tablespoon olive oil
  • 1 red onion, finely diced, lightly salted and sprinkled with 2 tsp lemon juice
  • 1 red capsicum, diced
  • 2 green onions, sliced thinly
  • 2 tablespoon wholegrain mustard
  • 1/2 cup red wine vinegar
  • sea salt and cracked black pepper
  • 1/2 cup coarsely chopped parsley
  • 1/2 cup coarsely chopped mint
  • 1/2 cup coarsely chopped coriander


Four bean mixed salad
  • 1
    Combine beans in a large bowl, cover with plenty of cold water and soak overnight.
  • 2
    After soaking, rinse beans in a colander and transfer to a large saucepan. Cover with lots of cold water. Bring to a simmer and cook until tender (30-40 minutes).
  • 3
    Drain and while still warm dress with olive oil. Add red onion, capsicum and green onion. Toss briefly to combine.
  • 4
    Meanwhile in a medium mixing bowl; slowly whisk together mustard and red wine vinegar until combined. Season to taste.
  • 5
    Dress bean salad with mustard dressing and stir in the chopped herbs.

More From Women's Weekly Food