This four bean salad is fresh, colourful, and full of texture, the kind of dish that’s just as perfect at a summer BBQ as it is for make-ahead lunches. With a mix of black beans, cannellini, borlotti and edamame, it’s hearty and satisfying, while chopped red pepper, cucumber, sweetcorn and red onion bring crunch and brightness. Everything’s tied together with a punchy mustard and garlic dressing, finished with fresh mint to lift the whole thing. It’s simple, vibrant, and comes together in minutes, no cooking required.
If you’re into fresh, make-ahead lunches, you might also like my Pesto Tortellini Salad with Cherry Tomatoes – it’s quick, vibrant, and packed with flavour.
🍴 Tools You’ll Need
Large mixing bowl – Ideal for combining all the beans and chopped veg without spilling. A wide bowl like this one works well.
Fine grater or garlic press – To get the garlic into the dressing smoothly without large chunks. A microplane like this is perfect.
Meal prep containers with lids – Perfect for storing the salad in the fridge for up to 3 days. Go for airtight containers like these ones to keep everything fresh and spill-free.
Four Bean Salad with Mint, Garlic and Mustard Dressing
Ingredients
- 1 x 400g tin black beans drained and rinsed
- 1 x 400g tin cannellini beans drained and rinsed
- 100 g frozen edamame beans defrosted
- 1 x 400g tin borlotti beans drained and rinsed
- ½ red onion finely chopped
- ½ red pepper finely chopped
- ¼ cucumber finely chopped
- 100 g sweetcorn tinned or thawed from frozen
- 1 garlic clove finely grated or crushed
- 1 tbsp finely chopped fresh mint
- 1 tbsp finely chopped parsley optional
For the dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice or red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp honey or maple syrup
- Salt and black pepper to taste
Instructions
- Add the black beans, cannellini beans, edamame, borlotti beans, red onion, red pepper, cucumber, and sweetcorn to a large bowl.
- In a separate small bowl or jar, whisk together the olive oil, lemon juice, mustard, honey, garlic, salt and pepper until smooth.
- Pour the dressing over the salad and toss gently to combine.
- Stir through the chopped mint (and parsley if using), then taste and adjust seasoning if needed.
- Let it sit for at least 10 minutes before serving or chill in the fridge for up to 3 days.
Top Tips for this Four Bean Salad
Chop everything small – it helps the flavours mix better and makes it easier to eat.
Let it sit – the salad tastes even better after 30 minutes in the fridge as the dressing soaks in.
Use fresh lemon juice – it gives the dressing more brightness than bottled versions.
Swap the herbs – if you don’t have mint, try basil or coriander for a different twist.
Store it well – keeps in the fridge for up to 3 days in an airtight container.
