Four-Bean Salad


1 can (8.4-ounce) cut green beans, drained
1 can (8.5-ounce) cut wax beans, drained
1 can (8.5-ounce) lima beans, drained
1 can (8.5-ounce) kidney beans, drained
½ cup thinly sliced red onion rings
½ cup chopped celery
¼ cup diced green pepper

2 teaspoons Dijon mustard
2 tablespoons vinegar
½ teaspoon sugar substitute
½ teaspoon dried thyme (or 1 teaspoon chopped fresh thyme)
½ teaspoon black pepper
1 clove garlic, crushed or minced
¼ cup olive oil or canola oil


  1. In a large mixing bowl, combine all the beans, onion, celery, and green pepper.
  2. In a smaller mixing bowl whisk together the mustard, vinegar, sugar substitute, thyme, pepper, and garlic. Whisking continually, add the oil in a slow, thin stream. Whisk until well blended.
  3. Pour the dressing over the bean mixture and toss to coat well.
  4. Cover and refrigerate 1-2 days before serving.

Total time: 36 hrs
Preparation time: 10 min
Chill time: 1-2 days

Nutrition Facts

Servings per Recipe: 8
Amount Per Serving
Calories 126 Calories from Fat 63
Total Fat 7 g
Cholesterol 0 mg
Sodium 373 mg
Carbohydrate 13 g
Dietary Fiber 4 g
Protein 4 g
Exchange 1 starch, 1 fat
Carbohydrate Units 1

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