Four Bean Salad

Jane Whittaker


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 votes
15 Min


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 small
red onion, diced
3 Tbsp
green bell pepper
3 Tbsp
red bell pepper


1In a bowl combine the salt, pepper, sugar vinegar and salad oil, wisk to dissolve the sugar
2drain the beans, rinsing the kidney and garbanzo beans, and put in a large bowl.
3Dice the red onion, green and red peppers, and add to the beans.
4Pour 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.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy