Four-Bean Summer Salad with Lemon and Fresh Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, crunchy Australian-inspired salad combining four types of beans with a zesty lemon dressing and fresh herbs, perfect for summer meals. This australian-inspired salads (vegetarian) ready in about 15 minutes pairs canned chickpeas, drained and rinsed, canned kidney beans, drained and rinsed, canned green beans, drained and chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 6 Australian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 1 cup chickpeas, 1 cup kidney beans, 1 cup chopped green beans, and 1 cup butter beans, all drained and rinsed, with 1 medium diced red bell pepper and 1 small finely chopped red onion.
  2. Step 2: Add 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh mint to the bowl, tossing gently to mix.
  3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 4 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until the dressing is emulsified and slightly thickened.
  4. Step 4: Pour the dressing over the bean mixture and toss thoroughly to coat all ingredients evenly. Chill the salad for at least 30 minutes before serving to allow flavors to meld.

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Frequently asked questions

How long does Four-Bean Summer Salad with Lemon and Fresh Herbs take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Four-Bean Summer Salad with Lemon and Fresh Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium red bell pepper, diced from drying out.

Can I substitute ingredients in Four-Bean Summer Salad with Lemon and Fresh Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Four-Bean Summer Salad with Lemon and Fresh Herbs for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Four-Bean Summer Salad with Lemon and Fresh Herbs vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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