Looking for a side dish or great party salad? This easy-to-make recipe uses canned beans and a simple sweet and sour dressing made from scratch.
2 cups canned green beans, drained
2 cups canned yellow wax beans, drained
1 cup white vinegar
1/2 cup water
1 cup sugar
3/4 cup oil
1 teaspoon salt
2 cups canned red kidney beans, rinsed and drained
2 cups canned garbanzo beans, rinsed and drained
2 medium onions, chopped
1 medium green bell pepper, chopped
3 stalks celery, sliced
Combine the green beans and yellow wax beans in a large saucepan. Add just enough water to cover the beans and bring it to a boil over medium-high heat. Reduce the heat to a simmer and let the beans cook for 5 minutes. Drain the beans well.
Meanwhile, in another saucepan, combine the vinegar, water, and sugar. Bring the mixture to a boil and let cook for 2 minutes.
Remove the pan from the heat and stir in the oil and salt.
Combine the green beans, yellow wax beans, kidney beans, garbanzo beans, onions, bell pepper, and celery in a large bowl. Drizzle vinegar dressing over the beans and toss gently to combine.
Cover the bowl and place the 4-bean salad in the refrigerator for at least 2-3 hours before serving. Serve the beans with a slotted spoon.
Add a tablespoon of Dijon mustard to the vinegar mixture for a spicier kick to the dressing.
Add minced garlic to the vinegar and sugar mixture.
Use a mix of different colored bell peppers.
Make it a heartier salad by adding quinoa or farro.
Try adding other vegetables like chopped tomatoes or shredded carrots.
Yes, you can use fresh green and yellow wax beans. They should be trimmed, washed, and then boiled until tender before being added to the salad.
You can reduce the sugar amount or use a sugar substitute like stevia or honey.
A neutral-flavored oil like vegetable, canola, or light olive oil is ideal as it won't overpower the other flavors in the salad.
You can add other beans like black beans or pinto beans, or substitute them for any of the listed beans as desired.
The salad can be stored in an airtight container in the refrigerator for up to 5 days.
While canned beans are pre-cooked and safe to eat, briefly boiling them as described in the recipe improves their texture.
Yes, making this salad a day ahead allows the flavors to meld together more.
Serve it as a side dish at picnics, barbecues, or potlucks. It goes well with grilled meats, sandwiches, or as part of a buffet spread.
Yes, you can use apple cider vinegar or red wine vinegar for a different flavor.
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Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
The 4 Bean Salad you forgot the recipe for the dressing.
Nope, it's there. It's the vinegar mixture that you boil.
June 23, 2009
This was really good! I didn't have any green pepper but I used a bunch of fresh chopped cilantro and if you like the flavor of cilantro it makes this a really delicious dish. All the kids loved it too.
May 11, 2009
Served this salad on mother's day at a barbecue. All the young adults that don't eat beans or salad loved it. And asked for the recipe.