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4 Bean Salad


1/4 lb Green Beans

1/4 pound Wax Beans

1 15oz Can Kidney Beans, drained and rinsed

1 15oz Can Garbanzo Beans, drained and rinsed

1/4 cup Olive Oil

1/2 cup loosely Packed Parsley leaves, Chopped

Pickled Red Onion + Celery, drained 1/4 cup brine reserved

Salt and Pepper to taste


  • fill are large pot 3/4 full with water and place on the stove over high heat.

  • Prepare a large bowl with an ice bath.

  • Once water begins to boil add beans and boil for 2-5 minutes to blanch (cook time will depend on bean size).

  • Immediately strain and transfer beans to the ice bath.

  • Once completely chilled, drain and dry beans.

  • Trim and slice beans on the diagonal.

  • Add sliced beans to a bowl and mix with remaining ingredients, seasoning with salt and pepper to taste.

  • Let beans marinate for at least 4 hours for better flavor. Can be made a day ahead and will have best flavor after marinating in the refrigerator for 24-48 hours.

Makes 6-8 servings, but you can stretch further by adding additional beans. No need to make more marinade if adding additional beans.

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