Four Bean Salad

Bring superior taste to the table with a hearty Four Bean Salad from Hampton Creek, loaded with protein and the rich flavor of Just Mayo.

Ingredients:

  • 3 cups green beans, 1-inch pieces, cooked
  • 1 14-oz can black beans, rinsed and drained
  • 1 14-oz can kidney beans, rinsed and drained
  • 1 14-oz can garbanzo beans, rinsed and drained
  • 1 1/2 cups corn kernels, frozen, thawed
  • 1 cup red onion, diced small
  • 1 medium tomato, diced
  • 1/4 cup apple cider vinegar
  • 3 tablespoons dijon mustard
  • 2 medium cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 3/4 cup Just Mayo
  • Freshly ground black pepper

Directions:

  1. Chop and cut your green beans, thaw the frozen corn, and rinse and drain the three different types of beans.
  2. In a large mixing bowl, combine the green beans, black beans, kidney beans, garbanzo beans, corn, red onion, and tomato.
  3. In a separate small bowl, whisk together the apple cider vinegar, dijon mustard, minced garlic, cumin, salt, and Just Mayo. Add freshly ground black pepper to taste.
  4. Fold the dressing into the four bean mix.
  5. Cover and chill for about an hour before serving.

 

video & recipe via Hampton Creek

1 Response

  1. Valerie Spinner

    I love Just Mayo, but I wouldn’t add salt to a recipe that it is in because it has a good amount of saltiness already. Everyone is different, but it’s easier to add more salt than to try and take it away.

    Like

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