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


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


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

About this Recipe

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