As summer comes to an end, I find myself turning to the last of my “beat the heat” recipes in order to steer clear of preheating ovens and slaving over the stove. My sweet and savory four bean salad is a perfect refreshing side that can be made a day or more in advance of your barbecue or party. So entertain with ease while you enjoy a recipe that’s light on both your wallet and your waistline.

Side Dish

Four-Bean Salad

Keep it simple with a classic recipe for Four-Bean Salad that’s a protein-packed and fiber-rich side dish for all seasons.
5 from 3 votes
Four-Bean Salad
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 6 servings

Ingredients 

  • 1 can cut green beans
  • 1 can kidney beans
  • 1 can cut waxed yellow beans
  • 1 can garbanzo beans
  • 1/2 cup chopped red onion
  • 1 green bell pepper, chopped
  • 1/2 cup vegetable oil
  • 1/2 cup cider vinegar
  • 1/2 cup sugar or sugar substitute
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions 

  • Drain and rinse the cut green beans, kidney beans, waxed yellow beans and garbanzo beans. Transfer to a large bowl and add the chopped onion and green bell pepper.
  • Simmer the vegetable oil, cider vinegar, sugar (or sugar substitute), salt and pepper over medium heat until the sugar has dissolved.
  • Pour the dressing over the bean mixture and toss to coat.
  • Refrigerate for up to 24 hours before serving.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Nutrition

Calories: 384kcal, Carbohydrates: 45g, Protein: 9g, Fat: 20g, Saturated Fat: 15g, Sodium: 797mg, Potassium: 523mg, Fiber: 9g, Sugar: 20g, Vitamin A: 385IU, Vitamin C: 29.6mg, Calcium: 83mg, Iron: 2.8mg

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Comments

  1. 5 stars
    Don’t let the 24 hour wait slow you down…. this tasted great even without cooking the dressing or waiting 24 hours. Next day, even better. Great recipe! Thanks.

  2. 5 stars
    Don’t let the 24 hour wait slow you down…. this tasted great even without cooking the dressing or waiting 24 hours. Next day, even better. Great recipe! Thanks.

  3. Hi Kelly,
    I am planning to make this soon but wanted to know how long can this salad be preserved in the fridge? With 4 cans of various beans and 1/2 onion and 1/2 cups oil snd vinegar this will be about 70 oz of salad and I wanted to know how long can it last in the fridge.
    Thank you,
    Jay