Four Bean Salad
Old-fashioned bean salads are made with a mix of green beans, butter beans, and kidney beans in a tangy dressing. Three and four bean salad recipes are timeless potluck favorites.
Servings: 12
Ingredients
- 15 ounces canned kidney beans drained and rinsed
- 15 ounces canned green beans drained
- 15 ounces canned white beans OR butter beans, aka lima beans, drained and rinsed
- 15 ounces canned black beans rinsed and drained, OPTIONAL
- 2 green, red, or yellow bell peppers diced into ¼-½-inch pieces, about 2 cups
- ½ cup very finely diced red or white onion
- 2 large celery ribs very thinly sliced and chopped, about ½ cup
- 2 tablespoons fresh Italian parsley finely chopped
Dressing Ingredients
- ½ cup apple cider vinegar
- ⅓ cup olive oil
- ⅓ cup white sugar
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon ground black pepper adjust to taste
Instructions
- Combine the kidney beans, green beans, butter beans, black beans (if desired) bell pepper, onion, celery, and parsley in a large bowl.
- Stir together the vinegar, oil, sugar, salt, and pepper. Pour the dressing over the ingredients in the bowl and stir to coat everything well.
- Cover with a lid or plastic wrap and refrigerate for at least 8 hours before serving. This will keep nicely for 3-4 days.
Notes
Want to turn this into a three bean salad? Just skip the black beans.
If you like chickpeas, feel free to add a 15-ounce can of drained garbanzo beans or swap one of the others in the recipe for them.
Nutrition
Calories: 190kcal · Carbohydrates: 27g · Protein: 7g · Fat: 6g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Sodium: 425mg · Potassium: 470mg · Fiber: 8g · Sugar: 8g · Vitamin A: 306IU · Vitamin C: 6mg · Calcium: 44mg · Iron: 2mg
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