Four Bean Salad

Submitted by Peggy Smith for The Aha! Connection

My grandfather used to make a variation of this recipe and I loved it so I’ve continued to make it but it’s definitely been changed over time with the addition of the edamame and dill. 


1 can white beans, drained
1 can black beans, drained
1 can chickpeas, drained
1 package frozen shelled edamame, thawed
1 cup chopped scallions (green onion works great too)
1 stalk chopped celery (I often omit this but if you like celery keep it in)
2 cloves crushed garlic
1 tsp. dried mustard
3 Tbsp. rice wine vinegar (I’ve used apple cider vinegar too)
1/4 cup olive oil
2 Tbsp. chopped fresh dill


Combine all in large mixing bowl.  Cover and chill overnight.  Stir well before serving.