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    Four Bean Salad


    12 Servings
    1 canPastene Chickpeas
    1 canPastene White Kidney Beans
    1 canPastene Red Kidney Beans
    1/4 cupfresh parsley, chopped
    1onion, finely chopped
    3celery stalks, sliced
    1/4 cupPastene Wine Vinegar
    1/3 cupPastene Extra Virgin Olive Olive or Garlic Oil
    1tbsp dijon mustard
    salt and pepper
    1/2 canPastene Black Beans
    1 pinchtarragon, dried and crushed


    • Drain and rinse all four types of beans in a colander. When well-drained, combine beans in a large bowl with parsley, onion, and celery.
    • In a jar with a tight-fitting lid, combine vinegar, olive oil, mustard, and tarragon, and shake well. Pour over bean mixture and toss. Season with salt and pepper and toss again.
    • Cover and chill well before serving.

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