4 Bean Veggie Salad

4 Bean Veggie Salad Recipe

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Randee Eckstein


I love bean salad, but hate the too sweet, over processed jar versions, so I made up my own. I also added veggies since most bean salads are just plain boring. Excellent at a BBQ or picnic.

★★★★★ 1 vote
30 Min


1-16 oz. can wax beans
1-16 oz. can cut green beans
1-16 oz. can red kidney beans
1-16 oz. can garbanzo beans
1 green pepper, seeded and cut in thin strips
2 carrots, peeled and shredded
2-3 ribs celery, thinly sliced
1 small red onion, thinly sliced


1/3 cup light olive oil
1/3 cup white or cider vinegar
1/3 cup water
1-2 tbsp. sugar or to taste
1/2-1 tsp. dry mustard powder
salt and pepper to taste
pinch cayenne pepper


1In a small bowl, Mix olive oil, vinegar, water, sugar,
dry mustard, salt and pepper and cayenne pepper if using. Whisk thoroughly and set aside.
2Place green pepper, carrot, celery, and red onion in a large mixing bowl and toss to mix. Set aside.
3One can at a time, empty each can of beans into a colander and rinse well to wash off the can juices. Add to fresh vegetable mixture.
4Gently mix vegetables and beans together, then whisk dressing one more time and pour over veggies and beans. Mix gently but thoroughly. Cover bowl and refrigerate overnight or make early on day of serving. You want the dressing to season the vegetables and beans. Taste before serving to adjust salt and pepper if needed.

About 4 Bean Veggie Salad

Course/Dish: Other Salads
Other Tag: Healthy
Hashtags: #beans, #salads