Real Recipes From Real Home Cooks ®

four bean salad

(2 ratings)
Recipe by
Jane Whittaker
Massena (now in FL), NY

This was one of my dad's favorite summer salads, and since the base is a sweet/sour vinegar sugar base it goes well to a picnic.

(2 ratings)
prep time 15 Min
method Refrigerate/Freeze

Ingredients For four bean salad

  • 1/4 tsp
    ground black pepper
  • 1 tsp
  • 1/2 c
  • 2/3 c
    white vinegar
  • 1/3 c
    salad oil
  • 15 1/2 oz
    can kidney beans, rinsed
  • 15 1/2 oz
    can garbanzo beans, rinsed (chick peas)
  • 14 1/2 oz
    can green beans, not italian or french style
  • 14 1/2 oz
    can wax beans
  • 1/2 sm
    red onion, diced
  • 3 Tbsp
    green bell pepper
  • 3 Tbsp
    red bell pepper

How To Make four bean salad

  • 1
    In a bowl combine the salt, pepper, sugar vinegar and salad oil, wisk to dissolve the sugar
  • 2
    drain the beans, rinsing the kidney and garbanzo beans, and put in a large bowl.
  • 3
    Dice the red onion, green and red peppers, and add to the beans.
  • 4
    Pour the dressing over, stir, and chill until serving time. I usually make this early in the day to serve at supper time to give the flavors a chance to marry.