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Four-Bean Salad

Four-Bean Salad
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Serves 6-8| Hands-On Time: | Total Time:



  1. Steam the green, wax, and lima beans 10 minutes, or just until crisp-tender. Plunge into cold water and drain. Place in a bowl with chickpeas and onions.
  2. Whisk together the oil, vinegar, and mustard, and add salt and freshly ground pepper to taste.
  3. Drizzle over the beans and onions and toss to coat. Salad can be served at room temperature or chilled.
By August, 2000

Nutritional Information

  • Per Serving
  • Calories 217
  • Calcium 78mg
  • Carbohydrate 30g
  • Cholesterol 0mg
  • Fat 9g
  • Fiber 8g
  • Iron 3mg
  • Protein 7mg
  • Sat Fat 1g
  • Sodium 202mg
What does this mean? See Nutrition 101 .

Quick Tip

Green beans
You can substitute dark red kidney beans for the chickpeas, if desired. If yellow wax beans are unavailable, make the recipe with 1 1/2 pounds green beans instead.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.