4 Bean Salad Recipes

FOUR-BEAN SALAD

"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right-no guessing on the amounts!"

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

Four-Bean Salad image

Steps:

In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 4g fiber), Protein 5g protein.

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1/4 cup julienned green pepper
8 green onions, sliced
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup canola oil
1/2 teaspoon salt

FOUR BEAN SALAD

Provided by Kardea Brown

Categories side-dish

Time 25m

Yield 12 to 15 servings

Number Of Ingredients 14

Four Bean Salad image

Steps:

Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half.
Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.

Ingredients

Kosher salt and freshly ground black pepper
2 pounds green beans, trimmed
1/3 cup olive oil
2 tablespoons honey
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
2 cloves garlic, grated or minced
2 cups cooked baby lima beans, canned or frozen
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can white beans, such as cannellini or great northern beans, rinsed and drained
1/2 cup sliced almonds
1/4 cup dried cranberries
4 scallions, thinly sliced
2 tablespoons chopped fresh cilantro

COLORFUL FOUR BEAN SALAD

This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.

Provided by Kathleen White

Categories Salad Beans Three Bean Salad Recipes

Time P1DT20m

Yield 12

Number Of Ingredients 11

Colorful Four Bean Salad image

Steps:

In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 31.9 g, Fat 1.4 g, Fiber 5.4 g, Protein 4.6 g, SaturatedFat 0.2 g, Sodium 416.3 mg, Sugar 19 g

Ingredients

1 cup white sugar
1 cup white vinegar
1 tablespoon vegetable oil
6 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 medium red onion, chopped
1 (4 ounce) jar pimento peppers, drained and chopped
1 (14 ounce) can cut green beans
1 (14.5 ounce) can yellow wax beans
1 (15 ounce) can lima beans
1 (15 ounce) can dark red kidney beans

FOUR-BEAN SALAD

Make and share this Four-Bean Salad recipe from Food.com.

Provided by Chris from Kansas

Categories Beans

Time 10m

Yield 10 serving(s)

Number Of Ingredients 10

Four-Bean Salad image

Steps:

In a large salad bowl, combine all of the beans, green pepper and onions.
In a small bowl, combine remaining ingredients; stir until the sugar dissolves.
Pour over bean mixture.
Cover and refrigerate overnight, stirring several times.

Nutrition Facts : Calories 231.8, Fat 6.4, SaturatedFat 0.8, Sodium 394.1, Carbohydrate 39.4, Fiber 7.4, Sugar 16.9, Protein 6.5

Ingredients

1 (16 ounce) can green beans, drained
1 (16 ounce) can wax beans, drained
1 (16 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can kidney beans, rinsed and drained
1/4 cup slivered green pepper
8 green onions, sliced
3/4 cup sugar
1/3 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon salt

4 BEAN SALAD

grandma's recipe it is always gets eaten all up at most potlucks not too sweet nor too vinegary best if made 2-3 days ahead The longer it sits the better it tastes

Provided by muffinlady

Categories Easy

Time P1D

Yield 1 large bowl, 12 serving(s)

Number Of Ingredients 12

4 Bean Salad image

Steps:

Mix dressing add all beans drained and rinced.
refrigerate toss every once in a while, refrigerate at least overnight.

Nutrition Facts : Calories 236.8, Fat 9.9, SaturatedFat 1.3, Sodium 429.4, Carbohydrate 33.6, Fiber 6.2, Sugar 14.5, Protein 5.4

Ingredients

1/2 cup oil
1/2 cup apple cider vinegar
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
16 ounces green beans
16 ounces wax beans
16 ounces kidney beans or 16 ounces red beans
16 ounces garbanzo beans
1 red onion, diced
3/4 cup green pepper
3/4 cup celery

FOUR BEAN SALAD

This is the best bean salad my father in-law ever ate.

Provided by Kathleen White

Categories Salad Beans Three Bean Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 11

Four Bean Salad image

Steps:

In a large salad bowl, whisk together the sugar, vinegar and oil.
Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 41.5 g, Fat 2 g, Fiber 7.6 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 462.3 mg, Sugar 22.2 g

Ingredients

1 cup white sugar
1 cup white wine vinegar
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 (15 ounce) can green beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (4 ounce) jar pimentos

SKINNY MEXICAN BEAN SALAD

15% fewer calories • 30% less fat • 68% more vitamin A than the original recipe. Bean salad gets sassy and healthier, too.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 4h15m

Yield 8

Number Of Ingredients 13

Skinny Mexican Bean Salad image

Steps:

In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.

Nutrition Facts : Calories 191.6, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 1/2, Fiber 8.0 g, Protein 9.0 g, SaturatedFat 0.4 g, ServingSize 1 Serving, Sodium 1198.7 mg, Sugar 2.6 g, TransFat 0 g

Ingredients

2 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1 can (11 oz) no-salt-added whole kernel sweet corn, drained
1 1/2 cups grape tomatoes, each cut in half
1 cup chopped green bell pepper (1 medium)
1 cup chopped red bell pepper (1 medium)
1/2 cup sliced green onions (8 medium)
1/4 cup chopped fresh cilantro
3 tablespoons white wine vinegar or cider vinegar
3 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

FOUR BEAN SALAD

This bean salad keeps for a few weeks in the refrigerator, and is very tasty. Can sizes do not have to be exact.

Provided by BrendaM

Categories Beans

Time 10m

Yield 20-24 serving(s)

Number Of Ingredients 12

Four Bean Salad image

Steps:

Put green beans and juice in a large bowl.
Add drained yellow, lima and kidney beans.
Slice onion rings about 1/4" thick.
Add along with celery and pimiento.
In another bowl combine sugar, mustard and salt.
Stir together well.
Add vinegar and oil.
Stir until dissolved (will take a few minutes).
Pour over bean mixture.
Cover and store in refrigerator.
Let stand at least 24 hours before serving.
Keeps for weeks.
Dish up with a slotted spoon.

Nutrition Facts : Calories 101.7, Fat 1.6, SaturatedFat 0.2, Sodium 165.3, Carbohydrate 19.8, Fiber 3.2, Sugar 11.4, Protein 2.8

Ingredients

14 ounces green beans, with juice
14 ounces yellow wax beans, drained
14 ounces lima beans, drained
14 ounces kidney beans, drained
1 cup sliced onion rings
1 cup chopped celery
1 (6 ounce) jar pimiento (chopped)
1 cup granulated sugar (I tend to cut the sugar to about 1/2 or 3/4 cup)
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 cup white vinegar
2 tablespoons oil (olive oil or any kind of cooking oil)

3 OR 4 BEAN SALAD

This is super simple and easy to make! Not too vinegary and not too sweet!! Time is less than 10 minutes to throw together!

Provided by Mishkapett

Categories Beans

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 9

3 or 4 Bean Salad image

Steps:

Combine the beans and onion in a glass bowl.
Pour the oil, vinegar, sugar and celery salt into a saucepan and bring to a boil, allowing the sugar to dissolve.
Pour the vinegar mix over the beans and onions in the bowl and mix well.
Allow to cool for 30 minutes then refrigerate until ready to use.
This salad is best after about 6 hours, but is still good if you want to use it right away.

Ingredients

1 (14 ounce) can yellow wax beans, french style
1 (14 ounce) can green beans, french style
1 (15 ounce) can red kidney beans
1 (15 ounce) can butter beans (I recommend!) (optional)
1 medium onion, sliced paper thin
1/2 cup oil
1/2 cup white vinegar
1/2 cup white sugar
1 teaspoon celery salt

SHORTCUT 4 BEAN SALAD

This will literally take you between five and ten minutes to make. I used to make this when I worked in a deli. It flew out of the bowl and into customers carts. Easy easy easy!

Provided by Leighmcl

Categories Beans

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 7

Shortcut 4 Bean Salad image

Steps:

Drain and rinse kidney and garbanzo beans in colander.
Follow with green and wax beans.
Chop celery and onion, add to colander and toss to mix.
Empty bean mixture into bowl and pour dressing over.

Nutrition Facts : Calories 268.7, Fat 16.9, SaturatedFat 2.6, Sodium 1111.9, Carbohydrate 27.3, Fiber 6.4, Sugar 7.1, Protein 5

Ingredients

1 can dark red kidney beans or 1 can red kidney beans
1 can garbanzo beans
1 can wax bean
2 cans green beans
1 cup chopped celery
1 medium onion
1 (16 ounce) bottle Italian dressing (any type)

MARINATED 4 BEAN SALAD

Yep, another bean salad recipe. This one is a bit different with its marinade ingredients. It's my mom's favorite for every get-together. It's also great for potlucks and picnics. I always come home with an empty bowl. Prepare ahead of time to let the flavors meld for 24 hours, then drain off the marinade juices. (Marinating time is not included in prep time listed.) It's soooo good!

Provided by DuChick

Categories Beans

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 11

Marinated 4 Bean Salad image

Steps:

Drain canned vegetables.
Combine these with the green pepper and onion. Set aside.
Combine remaining ingredients and pour over vegetables, mixing well.
Cover and marinate in the refrigerator for 24 hours, stirring occasionally.
Just before serving, drain off the marinade, Lovely served in a lettuce-lined clear glass salad bowl.

Nutrition Facts : Calories 433, Fat 21.6, SaturatedFat 2.8, Sodium 927.5, Carbohydrate 54.5, Fiber 8.3, Sugar 27.3, Protein 7.6

Ingredients

1 (16 ounce) can cut green beans
1 (16 ounce) can cut yellow wax beans
1 (16 ounce) can garbanzo beans (or chick peas)
1 (16 ounce) can kidney beans
1/2 cup green pepper, chopped
1/2 cup red onion, chopped
1 cup sugar
1 cup cider vinegar
3/4 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

BEST BEAN SALAD

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Provided by chemjo

Categories Salad Beans Three Bean Salad Recipes

Time 8h20m

Yield 18

Number Of Ingredients 13

Best Bean Salad image

Steps:

Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g

Ingredients

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

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