Four-Bean Salad Recipe

4.5 6 8
Four-Bean Salad Recipe
Four-Bean Salad Recipe photo by Taste of Home
Publisher Photo

Four-Bean Salad Recipe

Read Reviews
4.5 6 8
Publisher Photo
"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right—no guessing on the amounts!"
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 can (14-1/2 ounces) cut wax beans, drained
  • 1/4 cup julienned green pepper
  • 8 green onions, sliced
  • 3/4 cup sugar
  • 1/2 cup cider vinegar
  • 1/4 cup canola oil
  • 1/2 teaspoon salt

Directions

In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon. Yield: 10-12 servings.
Originally published as Four-Bean Salad in Reminisce May/June 1992, p33

Nutritional Facts

1 cup: 172 calories, 5g fat (1g saturated fat), 0 cholesterol, 403mg sodium, 28g carbohydrate (16g sugars, 4g fiber), 5g protein.

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 can (14-1/2 ounces) cut wax beans, drained
  • 1/4 cup julienned green pepper
  • 8 green onions, sliced
  • 3/4 cup sugar
  • 1/2 cup cider vinegar
  • 1/4 cup canola oil
  • 1/2 teaspoon salt
  1. In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon. Yield: 10-12 servings.
Originally published as Four-Bean Salad in Reminisce May/June 1992, p33

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Reviews forFour-Bean Salad

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Ruffshse User ID: 4225266 263270
Reviewed Mar. 9, 2017

"Made a while back. Will be making again really good on a hot day."

MY REVIEW
edwest User ID: 8364168 225982
Reviewed May. 6, 2015

"Good ingredients with the promise of a good salad. I can't understand why people insist in adding sugar to salads. Try your favorite but forget the sugar. May surprise you."

MY REVIEW
slb33334 User ID: 4835529 40081
Reviewed Jul. 21, 2012

"I found this in my church potluck cookbook from taste of home. I made it to take to a church supper and everyone loved it. A definite keeper."

MY REVIEW
Pattianne0921 User ID: 4145273 41836
Reviewed Jun. 3, 2012

"rave reviews at a pot-luck picnic. diffinitely will make this again. Thanks."

MY REVIEW
Colleen1734 User ID: 1875548 41223
Reviewed Jun. 30, 2010

"I've made this several times. Great for picnics."

MY REVIEW
whateverfood User ID: 1336157 17488
Reviewed Apr. 13, 2009

"Yep- looks almost like the one I make, only I use thin red onion slices..."

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