Traditional recipes

Four Bean Salad recipe

Four Bean Salad recipe

  • Recipes
  • Dish type
  • Salad
  • Bean salad

If you are a bean aficionado, you'll love this salad. A sweet vinaigrette is stirred in, and then it's chilled for a few hours to let the flavours mingle.

25 people made this

IngredientsServes: 10

  • 200g (7 oz) caster sugar
  • 225ml (8 fl oz) white wine vinegar
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 6 stalks celery, chopped
  • 1 (400g) tin green beans, drained
  • 1 (400g) tin butter beans, drained
  • 1 (400g) tin kidney beans, drained
  • 1 (400g) tin pinto beans, drained
  • 100g (4 oz) jarred pimentos or red peppers, drained

MethodPrep:15min ›Ready in:15min

  1. In a large salad bowl, whisk together the sugar, vinegar and oil.
  2. Add the onion, green pepper, celery, beans and pimentos or red peppers.
  3. Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

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Reviews & ratingsAverage global rating:(22)

Reviews in English (18)

by sweetpmc

Good recipe with a few changes. Cut the sugar way down to a tablespoon with 1/2 cup white vinegar and a splash of balsamic. Used a good olive oil instead of vegetable oil. Couldn't find pimentos, so I subbed in chopped red pepper. Added a teaspoon of dried marjoram. Delicious!-21 Dec 2010


I made this Bean Salad for our end of the year staff party - I love recipes that can be made in advance, kept in the fridge overnight, and transported easily to the party. In fact, sitting overnight really helped the flavours to blend. What a GREAT salad!!Leslie WebbLynn Lake, Manitoba, Canada-20 Jun 2000


  • Dressing
  • 1/3 cup red wine vinegar
  • 1/4 cup light flavored olive oil
  • 1 garlic clove, finely chopped
  • 1 tablespoon grated lemon peel
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Salad
  • 1 (15.5oz) can S&W ® Garbanzos (drained, rinsed)
  • 1 (15.5oz) can S&W ® Kidney Beans (drained, rinsed)
  • 1 (15oz) can S&W ® Black Beans (drained, rinsed)
  • 1 (15.5oz) can S&W ® White Beans (drained, rinsed)
  • 1 small cucumber, peeled, seeded, finely chopped (1 cup)
  • 1 small tomato, seeded, finely chopped (1/2 cup)
  • 1/4 cup chopped onion
  • 1/4 cup pitted Kalamata olives, quartered
  • 1/2 cup Feta cheese, if desired

Recipe Summary

  • 1 cup white sugar
  • 1 cup white vinegar
  • 1 tablespoon vegetable oil
  • 6 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 medium red onion, chopped
  • 1 (4 ounce) jar pimento peppers, drained and chopped
  • 1 (14 ounce) can cut green beans
  • 1 (14.5 ounce) can yellow wax beans
  • 1 (15 ounce) can lima beans
  • 1 (15 ounce) can dark red kidney beans

In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

Four Bean Salad

Drain green, wax, kidney and garbanzo beans (and green pepper if you choose) and pour into a large bowl. Mix beans up gently with a large plastic spoon or curved rubber spatula.

In a separate small bowl, add sugar, vinegar, oil, salt and pepper and whisk until well blended. Pour mixture over beans and stir again gently to coat. Cover bowl and place in refrigerator. Stir beans a couple times during the day to make sure all beans are coated with marinade. Or, you may store salad in an air-tight jar and simply turn the jar in different positions a couple times (on it's side and up-side down) during the day to coat all beans with marinade . Store overnight in refrigerator.

Just before serving, toss beans again to coat all beans with marinade. If using the store-in-jar method, just before serving, pour into serving bowl and toss to re-coat with marinade. Serve.

Because the beans are canned in water and salt, the beans release starches that create a murky liquid in the can that while not bad for you, just looks kind of grimy and gross. That’s why I always drain the beans in a strainer, then rinse them well in cool water before adding them to the mixing bowl.

My bean salad dressing calls for sugar to get that sweet pucker I crave, but the amount can be adjusted if you prefer less. Some recipes require the dressing to be cooked before adding to the salad, but I’ve found this step to be just what it is: an extra step, and one you do not need.

Lastly, you’re welcome to use different varieties of beans in your three bean salad. Three, four, five types of beans — use whatever you want!

How to Make It

Whisk together olive oil, vinegar, sugar, salt, and pepper in a medium bowl. Set aside.

Bring 8 cups water to a boil in a large saucepan over high. Add haricots verts and wax beans cook until crisp-tender, about 5 minutes. Drain and transfer beans to a bowl of ice water. Let stand until chilled, about 10 minutes. Drain and set aside.

Heat canola oil in a large skillet over medium-high. Add edamame and sugar snap peas cook, stirring occasionally, until lightly charred, about 3 minutes. Cover and cook until peas are tender, about 1 minute.

Add edamame mixture, cannellini beans, celery, onion, and parsley to olive oil mixture toss to coat. Add chilled green beans and wax beans toss to coat before serving.

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4 Bean Salad


Green Beans, Water, Wax Beans, Kidney Beans, Garbanzo Beans, Sugar, Distilled Vinegar, Dehydrated Onions, Red Peppers, Salt, Soybean Oil, Turmeric.

Nutrition Information

Serving Size: 85g
Servings Per Container: 5

Amount Per Serving: 1/3 cup
(Percent Daily Value*)

Calories: 60
Total Fat .5g (1%)
Saturated Fat 0g (0%)
Trans Fat 0g (0%)
Cholesterol 0mg (0%)

Sodium 300mg (13%)
Potassium 68mg (2%)
Total Carbohydrate 13g (5%)
Dietary Fiber 1g (4%)
Total Sugars 9g

Includes 9g Added Sugars (18%)
Protein 1g
Calcium (2%)
Iron (6%)

Vitamin D (0%)

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Italian Pasta & Bean Salad

Simple Serving Suggestions

Potluck Bean Salad: Drain Bean Salad. Toss with bite-size pieces of cooked ham or chicken, sliced celery, chopped bell pepper, cooked corn and prepared vinaigrette.

Mediterranean Salad Supper: Drain Bean Salad. Toss with shredded Parmesan cheese, marinated artichoke hearts, jarred roasted red bell pepper strips and sliced olives. Add cooked chicken or shrimp. If desired, toss with prepared vinaigrette.

Simple Side Salad: Arrange bagged salad greens on platter. Top with drained Bean Salad. Drizzle with creamy Italian dressing toss lightly.

How To Make: Marinated Four Bean Salad

by Irene Muller

How To Make: Four Bean Marinated Salad. Image credit: Hangry.Recipes


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This four bean salad is comforting, filling and super easy to put together as a healthy side dish for your next barbeque or potluck.

With its colourful mix of red kidney, butter, green and black beans tossed, this bean salad, tossed with a sweet and vinegary dressing, is a guaranteed summery treat for the senses.

And to top it off, beans are packed with wholesome goodness:

  • Beans are full of phytonutrients and antioxidants that fight free radicals
  • Full of soluble + insoluble fibre that helps with digestion: The soluble fibre helps usher out bad stuff in the gut and the soluble fibre prevents constipation
  • Protein rich and a great source of iron.
  • Stabilises blood sugar as it releases energy slowly.

The sweet-tangy dressing is made of simple ingredients which you probably have on hand: Garlic, oil, vinegar and soft brown sugar which can be replaced with honey if you prefer. And to add a bit of a bite, we’ve added some chillies into the mix!

If you have the time, make this quick-to-prepare side dish ahead of time the day before to give the flavours a chance to mingle and let the beans take on all that deliciousness.

Toss the four bean salad to evenly coat in the dressing that also serves as a marinade and place in large sealed container in the fridge. Turn every now and again to mix up the ingredients. The salad can be kept in the fridge for up to five days when it actually seems to be at its best!

  • Instead of the salt, you can use a non-bitter, non-clouding salt sub. We have found Herbamare Sodium-Free performs well in that regard.
  • You can reduce the sugar, or use the same volume amount of granulated Splenda®, or use 3 teaspoons of liquid stevia. For stevia, we’d recommend Better Stevia liquid stevia.
  • Instead of the kidney beans and chickpeas, you could use fresh shelled Lima beans.

Pickled Three Bean Salad. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 136.

Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 310.

See also Pickled Three Bean Salad from the USDA at the National Center, which uses kidney and garbanzo beans, and adds oil.