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Four Bean Salad | Blooming Vegan

Four Bean Salad

A simple and quick bean salad that’s perfect for any occasion. 

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Author Christina DiLorenzo


  • 1 8 oz. can of corn
  • 1 15 oz. can dark kidney beans
  • 1 15 oz. can pinto beans
  • 1 15 oz. can chickpeas
  • 1 cup fresh green beans, washed and drained
  • ½ cup chopped red onion
  • 1 bell pepper, diced (red, green or yellow will work)
  • cup flat leaf parsley, chopped
  • ¼ cup vegan Italian dressing
  • Salt and pepper, to taste (optional)


  1. First, blanch the green beans:

    Fill a pot with ice water and set aside. 

    Fill another pot with water and bring to a boil; add the green beans and leave for about 3 minutes. 

    Remove green beans from heat and add to the ice water to stop the cooking process.

    Once cooled, transfer the beans to a colander to drain the ice water.

  2. Add all ingredients to a bowl and mix well. 

    Enjoy immediately or chill in the fridge before serving.