Four-Bean Summer Salad with Zesty Herb Dressing

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A vibrant Australian-inspired salad combining four types of beans with fresh herbs and a lively lemon-mustard dressing for a refreshing side or light meal. This Australian-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs canned kidney beans, canned chickpeas, canned cannellini beans 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 280 calories and feeds 4, 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.

Ingredients

• 1 cup, drained and rinsed canned kidney beans
• 1 cup, drained and rinsed canned chickpeas
• 1 cup, drained and rinsed canned cannellini beans
• 1 cup, trimmed and blanched green beans
• 1/2 small, finely diced red onion
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh mint
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring a pot of salted water to a boil. Add 1 cup trimmed green beans and blanch for 2 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking; drain again.
2. Step 2: In a large mixing bowl, combine 1 cup kidney beans, 1 cup chickpeas, 1 cup cannellini beans, 1 cup blanched green beans, 1/2 finely diced red onion, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint.
3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and smooth.
4. Step 4: Pour the dressing over the bean mixture and toss gently but thoroughly to coat all ingredients with the zesty dressing.
5. Step 5: Let the salad sit for at least 15 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.