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Dijon Four-Bean Salad

Dijon Four-Bean Salad

Dijon Four-Bean Salad is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Yield: 10 Servings
Tags: Vegan
Health Score: 20 %


32 ounces

canned red kidney beans
15 ounces

canned white cannellini beans
3 tablespoons

dijon mustard
10 ounces

frozen baby lima beans
1/2 teaspoon

9 ounces

red beans
1/4 cup

2 tablespoons

vegetable oil
1/3 cup

white vinegar


  1. Cook lima and green beans according to package directions; drain.

  2. Place in a large serving bowl; cool.

  3. Add kidney beans.

  4. In a jar with a tight-fitting lid, combine the vinegar, sugar, mustard, oil and salt; shake well.

  5. Pour over beans and stir gently to coat. Cover and refrigerate overnight.

  6. Serve with a slotted spoon.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.