This zesty sweet Four Bean Salad Recipe is the perfect side dish for all your summer grilling needs. It is quick to come together, nutritious and oh so darn delicious!
This delectable salad is a cinch to put together and you can use any four kinds of beans that you like. If you don’t like Lima beans replace with black beans. If you don’t like garbanzo beans replace with wax beans. You get the idea! Don’t throw the baby out with the bath water!
Have you tried any of my other spring and summer salads? So many things to love about the upcoming season and so little time! Summer Succotash Recipe with Bacon and Okra, Beet Salad with Honey Mustard Vinaigrette and Watermelon Salad are just a few family, friend and reader favorites. Do you have a favorite summer salad? If so please leave it in the comments so we can enjoy it as well.
How to make Four Bean Salad
Folks it does not get much easier than this! First blanch your green beans making sure to plunge into ice water afterwards to stop the cooking process. Then cut them into bite size pieces. Next in a large bowl whisk together cider vinegar, sugar, olive oil, salt and pepper. Then add the celery, red bell pepper, red onions, Lima beans, garbanzo beans, kidney beans and green beans. Finally toss to coat and chill for several hour to meld all the flavors together. Toss again right before serving.
Tips and hints for this recipe
- This salad is even better if made the day before and chilled overnight allowing all the flavors to meld together.
- Any type of cooked bean will work with this salad. Drain all canned beans and rinse to remove the salt.
- If you want to kick it up a notch add a little crushed red pepper or a couple pinches of ground cayenne pepper.
- Are you always in a hurry or preparing for a party? No problem prepare the dressing up to two days in advance and store in the refrigerator.
What beans can I use for Bean Salad?
- black beans
- cannellini beans
- pinto beans
- great northern beans
- black eyed peas
- garbanzo beans
- red kidney beans
- green beans
- haricots verts
- lima beans
- navy beans
- edamame
So if you love beans and zesty zippy spring recipes are your thing than this is a must. It is a wholesome nutritious dish that you can feel great about feeding your family. Put the ingredients on your shopping list right now while you are thinking about it.
Four Bean Salad
Ingredients
- 3/4 lb fresh green beans
- 1/4 cup sugar
- 1/2 cup apple cider vinegar
- 2 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 stalks celery chopped
- 1/2 red bell pepper chopped
- 1/3 cup finely chopped red onion
- 1 can 15.25 ounce Lima bean drained and rinsed
- 1 can 15 ounce garbanzo beans drained and rinsed
- 1 can 16 ounce kidney beans drained and rinsed
Instructions
- Trim green beans. Bring a large pot of water to a boil and cook green beans until crisp tender; 3-4 minutes. Plunge into ice bath to stop the cooking process. When cooled drain well and cut into one inch pieces.
- In a large bowl whisk together cider vinegar, sugar, olive oil, salt and pepper. Add celery, red bell pepper, red onions, Lima beans, garbanzo beans, kidney beans and green beans. Stir to coat and chill for several hours.
Notes
- This recipe tastes best when allowed to marinate overnight.
- Stir several times to make sure the beans get down in the dressing.
- This salad is even better if made the day before and chilled overnight allowing all the flavors to meld together.
- Any type of cooked bean will work with this salad. Drain all canned beans and rinse to remove the salt.
- If you want to kick it up a notch add a little crushed red pepper or a couple pinches of ground cayenne pepper.
- Are you always in a hurry or preparing for a party? No problem prepare the dressing up to two days in advance and store in the refrigerator.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
This post was originally published January 23, 2018 and was republished June 3, 2020 with new content.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
R. Laurence Davis
I use fresh green beans and, if I can get them, fresh wax beans (otherwise canned) along with canned garbanzos and dark read kidney beans. I also add about 1/2 tsp celery seed to the vinegar mixture. I find that I need twice the vinegar mixture to submerge everything in quart sized wide-mouthed canning jars which I keep refrigerated until I’m ready to use them. After 3-4 days the taste is outstanding and it is even better after a week (but it’s usually all eaten up before then!)
Beth Pierce
Thanks so much for all the great tips. I am sure the readers will appreciate it.
Maricruz
Oh I love beans! I always cook mines at home in the crockpot. Beans in salads are the best to get some proteins and have a complete meal while staying healthy. And thanks for all the option you listed for beans!
Adrianne
What a great healthy option that works with just about anything! I also love how healthy these bean salad is and the simple ingredients!
Andrea
What a fantastic spring/summer salad! I love this dressing and how it makes the salad better by marinating longer.
Suzy
Seriously the best bean salad! The dressing does so well with it too! We loved it!
Wanda
My mom used to make bean salads regularly when we were younger. Haven’t had one since but after seeing your recipe, I’m having a craving! Bookmarking!
Katherine
What a great salad! So healthy and loads of flavours. Great that it’s better then next day.
rebecca
I LOVE a good multi-bean salad! your is so refreshing and simple! love it
Jenn
This is a delicious recipe and my go-to for events of all kinds. I love the use of fresh green beans vs canned, and the dressing is the perfect balance of sweet and tangy!
Lauren Vavala
I love bean salad! This recipe is so easy and I appreciate that you gave so many recommendations for beans that you can use.
Irina
What a great alternative to our family-known salads it is. Yours sounds yummy and delicious!
Angela
This is my favorite summer side recipe! Love the hint of sweetness, it really brings out the flavors. Thanks so much for sharing!
Bintu | Recipes From A Pantry
This looks like such a perfect salad for summer, it sounds so flavourful and delicious.
Patty at Spoonabilities
Oh yes, I love bean salads and just love this recipe. All the colors are so beautiful as well! Can’t wait to try this.
Suzy
The perfect side dish! Love how simple it is to throw together and how I have everything in my pantry to make it!
Patty morris
Really sounds good always looking for new ideas to take to pot luck dinners. Please keep them coming my e-mail is P_Morris1948@yahoo.com
Beth Pierce
Thanks so much! I will keep them coming as best I can. I am in the middle of a kitchen remodel so I have been slowed down a bit but hopefully will be back in full force in just a few weeks.
Beth Pierce
Patty there is a follow button on the bottom of my front page. You can put your email address in there for all new recipes. You will receive an automated email asking you to confirm that you want to do that. The system does all these safety measures so that you are not added without your consent. Thanks so much!