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Italian Four Bean Salad

Serves 10 | Prep Time 8 hours 10 minutes | Cook Time 5 minutes

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Italian Four Bean Salad


1 cup Eden Kidney Beans, drained

1 cup Eden Garbanzo Beans, drained

1 cup Eden Pinto Beans, drained

1 cup green string beans, remove stems, chopped

1 cup dandelion greens, washed well, chopped

1 tsp Eden Extra Virgin Olive Oil

2 cups water, for boiling vegetables

3 tsp Eden Umeboshi Paste

1/4 cup fresh parsley, minced

1/4 cup red onion, finely chopped

1/2 cup water, for the marinade

2 tsp Eden Brown Rice Vinegar
or Eden Apple Cider Vinegar


Place beans in a mixing bowl. Bring 2 cups water to a boil. Boil the green beans for 3 minutes. Remove, drain, and place in the mixing bowl with the other beans. Next, using the same boiling water, add the dandelion greens. Boil 30 seconds, remove, and drain. Heat oil in a skillet. Sauté the blanched dandelion greens for 1 to 2 minutes. Place in the mixing bowl with the beans. Toss to mix.

Prepare the marinade next. Place the umeboshi paste, minced parsley, chopped red onion, and water into a food processor. Puree', and pour over the beans. Mix together thoroughly. Place in the refrigerator, and allow to marinate 8 hours or overnight. Mix just before placing in a serving bowl.

Nutritional Information

Per serving: 80 calories, 1g fat (10% calories from fat), 5g protein, 14g carbohydrate, 5g fiber, 0mg cholesterol, 202mg sodium

Related Recipes

Beans, Gluten-Free, Good/High Fiber, Italian, Japanese Food, Low Fat, Macrobiotic, No Sweetener Added, Oils, Salad, Vegan, Vinegars, Wheat-Free

©2016 Eden Foods, Inc.