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Delicious Four Bean Salad (Instant Pot)


Delicious four-bean salad with Instant Pot bean cooking directions.















2 cups green beans
french cut
3 cups black beans
canned cooked, or 1 ½ cups dried
1 cup chickpeas (garbanzo beans)
cooked, or ½ cup dried
1 cup red kidney beans
cooked, or ½ cup dried
2 onions
2 green bell peppers
2 celery stalks
2 scallions, spring or green onions
thin sliced
2 cups vegetable oil
½ cup honey
2 cloves garlic
1 lemon
1 cup white wine
1 teaspoon oregano
1 tablespoon parsley leaves


Instant Pot

Rinse the dried beans and drain. Add to the Instant Pot and cover with 2 inches of water or stock.

Close and lock the lid, and cook on manual high pressure for 45 minutes.

Note: It may take several minutes to come to pressure. Let the pressure naturally release (Don't use the pressure release valve, but let it sit until the pressure indicator pin drops unassisted.)

Your cooking time may vary according to the beans or your desired level of doneness.

Meanwhile, steam green beans until just tender-crisp and rinse with cold water (or refresh in an ice bath) to stop the cooking and lock-in the color.

When the dried beans are finished cooking, drain well using a colander and combine them in a large bowl with all the other ingredients and toss thoroughly by gently.

Chill overnight.

Canned beans

Drain and rinse all beans.

Combine all ingredients in large bowl, mixing thoroughly.

Chill overnight.


* not incl. in nutrient facts

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This was an Instant Pot recipe, but the quantities for making the recipe in an Instant Pot are listed in little tiny italic print. Sigh.

over 2 years ago

Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 46671% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 69mg 3%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 25%
Sugars g
Protein 12g
Vitamin A 6% Vitamin C 41%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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