Prep Time 20 Minutes
Servings 6 Servings

Four Bean Salad with Parsley and Lemon

This Four Bean Salad makes for a truly refreshing side dish. It features Glory Foods Garbanzo and Light Red Kidney Beans, fresh chopped parsley, minced shallot and a lemony dressing.


  • 2 oz. fresh yellow wax beans; trimmed
  • 2 oz. fresh green beans; trimmed
  • 1 (15 oz.) can Glory Farms Dark Red Kidney Beans; drained
  • 1 (15 oz.) can Glory Farms Garbanzo Beans; drained
  • 1/4 cup freshly chopped parsley
  • 1 (2 oz.) jar pimentos; drained
  • 1/4 cup virgin olive oil
  • 2 tsp. apple cider vinegar
  • 2 tsp. fresh lemon zest
  • 1 tsp. fresh lemon juice
  • 2 tsp. finely minced shallot (or spring onion)
  • 1/2 tsp. (or more to taste) finely minced garlic
  • 1 tsp. salt-free vegetable seasoning (such as Mrs. Dash)

Steps to Prepare

  1. Bring 2 cups water to boil in a saucepan. Add yellow wax beans and green beans; cover and remove from heat. After 5 minutes, drain beans and chill in refrigerator for 15 minutes.
  2. In a large mixing bowl, toss together the wax beans, green beans, Glory Farms Dark Red Kidney Beans, Glory Farms Garbanzo Beans, parsley and pimentos.
  3. In a separate bowl, whisk together the olive oil, vinegar, lemon zest, lemon juice, shallot (or onion), garlic and vegetable seasoning. Pour over vegetables and toss well.
  4. Chill for a minimum of 3 hours (tossing occasionally) before serving.