Four-Bean Summer Salad with Zesty Lemon Dressing

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A fresh and crunchy Australian-inspired four-bean salad tossed with a bright lemon and mustard dressing, perfect for warm days or as a side dish. This Australian-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs kidney beans, drained and rinsed, chickpeas, drained and rinsed, butter beans, drained and rinsed 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 210 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.

Ingredients

• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup kidney beans, drained and rinsed
• 1 cup chickpeas, drained and rinsed
• 1 cup butter beans, drained and rinsed
• 1 small red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring a pot of salted water to a boil. Add 1 cup green beans cut into 1-inch pieces and blanch for 3 minutes until bright green and tender-crisp. Drain and plunge into ice water to stop cooking. Drain again.
2. Step 2: In a large bowl, combine the blanched green beans with 1 cup kidney beans, 1 cup chickpeas, 1 cup butter beans, 1 small finely diced red onion, and 1/4 cup chopped fresh parsley.
3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and emulsified.
4. Step 4: Pour the dressing over the beans and vegetables, tossing gently to coat everything evenly.
5. Step 5: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature as a refreshing side dish.