Four Kinds of Beans Salad

Cindi Bauer


I love 3-bean salad, and wanted to double the recipe, but while I was making this salad, I ended up using what I had in my pantry, and made a 4-bean salad instead. It was delish!!


★★★★★ 3 votes

No-Cook or Other



  • 2 can(s)
    (14.5 oz. ea.) cut green beans, drained
  • 2 can(s)
    (14.5 oz. ea.) cut wax beans, drained
  • 1 can(s)
    (15.5 oz.) dark red kidney beans, rinsed and drained
  • 1 can(s)
    (15 oz.) organic soy beans, rinsed and drained
  • 1 medium
    to large size red onion, thinly sliced and separated into rings

  • 1-1/2 c
  • 1-1/2 c
    5% white vinegar
  • 3/4 c
    vegetable oil
  • 3 tsp
    celery seed
  • 1 tsp
  • 3/4 tsp
    black pepper
  • 3 Tbsp
    less sodium soy sauce, optional ingredient

How to Make Four Kinds of Beans Salad


  1. To make salad dressing: In a bowl mix together thoroughly with a spoon, the sugar, vinegar, celery seed, salt, pepper, and soy sauce.
  2. To make the salad: In a large size bowl, layer the beans, green peppers, and onions, but in between each layer, pour a bit of the salad dressing over each layer of beans and the vegetables.
  3. Pour any remaining salad dressing over the top of the salad.
  4. Cover the bowl, and refrigerate the bean salad for several hours, before serving.

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