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

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.

Printable Recipe Card

About Four Bean Salad

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

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