Jenn's Summer Four Bean Salad Prep Time:10 minutes Cook time: None!


  • 1 can Goya Butter Beans (drained and rinsed)
  • 1 can Goya Garbanzo Beans (drained and rinsed)
  • 1 can Goya Cannelloni Beans (drained and rinsed)
  • ½ lb Green Beans
  • 1 carrot (shaved or julienned)
  • ¼ cup Fresh Basil (chopped)
  • ¼ cup balsamic vinegar
  • ½ cup extra virgin olive oil
  • 1 clove garlic (smashed)
  • ¼ teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper


  1. Steam green beans to "al dente", drain, and pour over ice bath to cool them off.
  2. In a small bowl with a lid, combine balsamic vinegar, E.V.O.O., garlic, salt, and pepper. Cover, shake and set aside.
  3. Drain cooled green beans, cut them into 1" pieces and place in large bowl.
  4. Add canned beans, carrots and basil to green beans. Pour dressing over salad, mix and enjoy!