Four Bean Salad

5 from 8 votes

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.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

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