Recipe courtesy of Kardea Brown

Four Bean Salad

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 12 to 15 servings
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Kosher salt and freshly ground black pepper

2 pounds green beans, trimmed

1/3 cup olive oil 

2 tablespoons honey 

2 tablespoons yellow mustard 

2 tablespoons apple cider vinegar 

2 cloves garlic, grated or minced 

2 cups cooked baby lima beans, canned or frozen 

One 15-ounce can kidney beans, rinsed and drained 

One 15-ounce can white beans, such as cannellini or great northern beans, rinsed and drained 

1/2 cup sliced almonds 

1/4 cup dried cranberries 

4 scallions, thinly sliced 

2 tablespoons chopped fresh cilantro


  1. Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half.
  2. Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.