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Classic Four-Bean Salad


  • 2 cups shelled edamame
  • 2 cups sliced green beans, about 1 inch slices
  • 1 cup thinly sliced red onion
  • 15 oz can of kidney beans, drained and rinsed
  • 1/2 cup O&CO. White Balsamic with Oregano
  • 1 tablespoon O&CO. floral olive oil
  • 1/2 teaspoon O&CO. Fleur de Sel


  1.  Cook edamame in a large pot of boiling salted water until just tender.
  2. Immerse in ice water to stop the cooking process. Drain and set aside at room temperature in a large salad bowl.
  3. Cook green beans in boiling water for 1 minute or until crisp-tender. Immerse in ice water and drain; add green beans to the edamame.
  4. Add onion, kidney beans, & black beans to the mixture. Make dressing by whisking together the White Balsamic, olive oil & salt. Drizzle over bean mixture.
  5. Cover and chill 8 hours, stir occasionally and stir just before serving.