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Four-Bean Salad

Photo: Susie Cushner
Yield (serving size: serves 6 to 8)
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.


  • 3/4 pound green beans, trimmed
  • 3/4 pound yellow wax beans, trimmed
  • 1 1/2 cups frozen baby lima beans, thawed
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2 small red onions, thinly sliced into rings
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard

Nutrition Information

  • calcium 78 mg
  • calories 217
  • caloriesfromfat 0 %
  • carbohydrate 30 g
  • cholesterol 0 mg
  • fat 9 g
  • fiber 8 g
  • iron 3 mg
  • protein 7 mg
  • satfat 1 g
  • sodium 202 mg

How to Make It

  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. Whisk together the oil, vinegar, and mustard, and add salt and freshly ground pepper to taste. Drizzle over the beans and onions and toss to coat. Salad can be served at room temperature or chilled.