Real Recipes From Real Home Cooks ®

four kinds of beans salad

★★★★★ 4
a recipe by
Cindi Marie Bauer
Marshfield, WI

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!!

★★★★★ 4
serves 16-18
method No-Cook or Other

Ingredients For four kinds of beans salad

  • 2 can
    (14.5 oz. ea.) cut green beans, drained
  • 2 can
    (14.5 oz. ea.) cut wax beans, drained
  • 1 can
    (15.5 oz.) dark red kidney beans, rinsed and drained
  • 1 can
    (15 oz.) organic soy beans, rinsed and drained
  • 1 md
    to large size red onion, thinly sliced and separated into rings
  • salad dressing ingredients:
  • 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
  • 3/4 c
    diced green bell 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, vegetable oil, celery seed, salt, pepper, and soy sauce.
  • 2
    To make the salad: In a large size bowl, layer the green beans, wax beans, kidney beans, soy beans, onions, celery, and bell peppers. But in between each layer, pour a bit of the salad dressing over each layer of beans and the other vegetables.
  • 3
    Cover the bowl, and refrigerate the bean salad for several hours before serving.