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Dijon Four-Bean Salad

Karen Riordan of Fern Creek, Kentucky dresses up traditional bean salad with a tangy Dijon mustard vinaigrette. "I'm a busy home-schooling mom, so I love how easy this colorful side dish is to prepare," Karen says. It's also perfect for picnics or potlucks.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    10 servings


  • 1 package (10 ounces) frozen baby lima beans
  • 1 package (9 ounces) frozen cut green beans
  • 2 cans (16 ounces each) red kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/3 cup white vinegar
  • 1/4 cup sugar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt


  • Cook lima and green beans according to package directions; drain. Place in a large serving bowl; cool. Add kidney beans.
  • In a jar with a tight-fitting lid, combine the vinegar, sugar, mustard, oil and salt; shake well. Pour over beans and stir gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 195 calories, 4g fat (0 saturated fat), 0 cholesterol, 644mg sodium, 33g carbohydrate (0 sugars, 7g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

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  • hollytoh
    Feb 24, 2010

    Excellent flavor! This was easily made from pantry and freezer staples. It was crunchy, tasty, and colorful, and even my veggie- challenged husband liked it!