4 Bean Salad

Shirley Murtagh


This 4 Bean Salad recipes hails from the "Company's Coming " cookbook. I've been making this salad for years for my husband. a nice easy and tasty salad that lasts in the fridge for weeks and just gets better and better.
Great anytime of the year for something tasty and healthy.


★★★★★ 1 vote

20 Min
No-Cook or Other


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14 oz. can green beans, with juice
14 oz can yellow wax beans, drained
14 oz can lima beans, drained
14 oz can red kidney beans, rinsed and drained
1 cup sliced yellow/red onion rings
1 cup sliced celery
1 small can or jar pimento, chopped
1 cup granulated sugar
1/2 tsp dry mustard ( i use keenans mustard)
1 cup white vinegar
2 tbsp of cooking oil (i use canola)
1/4 tsp salt

How to Make 4 Bean Salad


  • 1Put green beans and juice into a bowl
  • 2Add the drained yellow. lima and kidney beans.
  • 3Slice onion rings about 1/4 inch thick (I just chop the onion in a large dice)
    Add along with the sliced celery and pimento to the beans
  • 4In another bowl, put the sugar, mustard and salt, stir together well.
  • 5Add the vinegar and oil
  • 6Stir until dissolved. It takes a few minutes.
  • 7Pour over bean mixture. Mix gently
  • 8Cover, and store in refrigerator
  • 9Let stand in refrigerator for at least 24 hrs.
  • 10This salad keeps for weeks.
  • 11Dish up with a slotted spoon
  • 12Enjoy

Printable Recipe Card

About 4 Bean Salad

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: Canadian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #salads

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