4 Bean Salad Recipe

Name: 4 Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (14.5oz) cut green beans - drained and rinsed; 1 can (14.5oz) yellow wax beans - drained and rinsed; 1 can (15oz) dark red kidney beans - drained and rinsed; 1 can (15oz) garbanzo beans (chick peas) - drained and rinsed; 1/2 cup diced red onion; 1/4 cup diced green bell pepper (optional); 1 cup apple cider vinegar; 1 cup granulated sugar; 1/2 cup extra virgin olive oil; 1 1/2 tsp salt; 1/2 tsp black pepper

Servings: persons

1 can (14.5oz) cut green beans - drained and rinsed
1 can (14.5oz) yellow wax beans - drained and rinsed
1 can (15oz) dark red kidney beans - drained and rinsed
1 can (15oz) garbanzo beans (chick peas) - drained and rinsed
1/2 cup diced red onion
1/4 cup diced green bell pepper (optional)
1 cup apple cider vinegar
1 cup granulated sugar
1/2 cup extra virgin olive oil
1 1/2 tsp salt
1/2 tsp black pepper

1
["If you can, use low sodium unsalted beans.", "Open and dump all of your beans into a collander, rinse with cold lightly running water gently tossing to ensure you rinse off all the canned juices.", "This removes any ""tinny"" flavors.", "Allow to sit about 15 minutes to drain.", "Meanwhile dice your onions and bell peppers, and make your vinaigrette.", "In a large bowl whisk together vinegar, sugar, salt and pepper until sugar and salt are dissolved.", "Slowly drizzle in olive oil while whisking continuously.", "Gently this the beans once more to shake off excess water still clinging on.", "Slowly pour beans into bowl of vinaigrette.", "Add onion and green pepper and gently stir to coat.", "Cover and refrigerate at least 4 hours before serving.", "Overnight is best for the flavors to really meld, so this is a great ""make ahead"" dish!", "To serve: Because ""evoo"" solidifies when cold, remove salad from fridge and let sit out about 30 minutes before serving.", "Give it another stir to redistribute vinaigrette, dish up and enjoy!"]

900

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can (14.5oz) cut green beans - drained and rinsed, 1 can (14.5oz) yellow wax beans - drained and rinsed, 1 can (15oz) dark red kidney beans - drained and rinsed, 1 can (15oz) garbanzo beans (chick peas) - drained and rinsed, and more.

Yes, 4 Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

4 Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions