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Tangy Four-Bean Salad Recipe
Tangy Four-Bean Salad Recipe photo by Taste of Home

Tangy Four-Bean Salad Recipe

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Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings


  • 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 cup sliced fresh mushrooms
  • 1 cup chopped green pepper
  • 1 cup chopped onion
  • 1/2 cup cider vinegar
  • 1/3 cup sugar
  • 1/4 cup canola oil
  • 1 teaspoon celery seed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried oregano

Nutritional Facts

3/4 cup equals 162 calories, 6 g fat (trace saturated fat), 0 cholesterol, 366 mg sodium, 24 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable 1 fat.


  1. In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients.
  2. Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. Yield: 12 servings.
Originally published as Tangy Four-Bean Salad in Light & Tasty June/July 2005, p23

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Reviewed Apr. 11, 2011

"This was so easy and quick to make and tasted delicious. Perfect for a potluck. I would definitely make this again"

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