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Tangy Four Bean Salad with Rosemary & Roasted Peppers

5 from 3 reader reviews
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6 -8
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Ingredients

Tangy Rosemary Dressing

  • ½ cup olive or avocado oil
  • 1 clove garlic, finely minced with a Microplane
  • 1 tablespoon chopped fresh rosemary
  • ¼ teaspoon ground chilies, optional
  • 2 tablespoons agave nectar
  • 1 teaspoon vegan Worcestershire sauce
  • sea salt and ground black pepper, to taste
  • ⅓ cup red wine vinegar

Salad

  • ¾ lb (340 grams) mixed fresh yellow and green beans
  • 19 oz can chickpeas, drained and rinsed (about 2 cups chickpeas)
  • 19 oz can red kidney beans, drained and rinsed (about 2 cups beans)
  • 1 small red onion, fine dice
  • 2 roasted red peppers, fine dice
  • ½ cup flat leaf parsley, chopped
  • sea salt and ground black pepper, to taste

Instructions

  • Pour the olive oil in a small skillet and place the garlic, rosemary, and chilies (if using) in there. Put the skillet on the stove over medium heat and stir. Once the garlic starts to sizzle and get fragrant, about 1 minute, remove from the heat (don’t let it brown).
  • To the skillet, add the agave nectar, Worcestershire sauce, salt, pepper, and vinegar. Whisk to combine and set aside.
  • Trim the ends off the green beans and chop into 2-inch pieces. Place a medium bowl with ice water on the counter. Bring a medium saucepan of salted water up to a boil over medium high heat. Drop the beans into the water and boil until crisp-tender, about 4 minutes. Drain the beans and drop them into the ice water bowl right away to stop the cooking process. Let them cool off completely.
  • To a large bowl, add the chickpeas, red kidney beans, red onion, roasted red peppers, parsley, and some salt and pepper. Drain the yellow/green beans thoroughly and add them to the bowl as well. Pour over the dressing. Toss to combine, adding more salt and pepper if necessary. Serve!

Recipe Notes

  • This salad can keep in the fridge up to 5 days. Truly I think it’s at its best after 24 hours of marinating time.
  • I like my bean salads on the vinegar-y side, and this recipe reflects that preference. Cut the red wine vinegar down to ¼ cup if you'd like a bit more balance in the dressing's overall flavour.
  • I use roasted red peppers in a jar to make this a bit easier! Of course you can prep them yourself if you prefer.
  • Vegan Worcestershire sauce contains wheat. To make this gluten-free, use the same amount of Tamari soy sauce instead.
This tangy four bean salad gets a kick of flavour from rosemary, garlic, and a bit of chili in the dressing. Roasted red peppers add colour and sweetness to this hearty salad with fresh green and yellow beans, chickpeas, and red kidney beans.