4 Bean Salad

4 Bean Salad is a classic summer chilled bean salad, and you can use fresh, canned or frozen beans to your preference.

4 Bean Salad
By Sue Lau | Palatable Pastime

This salad is an old summertime favorite of mine.

Use whatever type of cooked beans you like in this recipe. You’ll need about 4 pounds total. I like to pick out beans that have different colors and shapes, to provide interest. You can use your favorites. Sometimes if I don’t have garlic powder, I use minced garlic, or if not that, then a seasoned salt instead of the garlic-salt-pepper will do just fine. Onions vary in size- use about equal amounts green pepper to onion. I hope you enjoy!

Until next time-


4 bean salad pinterest

4 Bean Salad

  • Servings: 6-8
  • Difficulty: easy
  • Print

4 Bean Salad

  • 4 16-ounce cans beans (choose 4 different types: green beans, kidney beans, chickpeas, cannellini beans, wax beans, limas, black-eyed peas, etc.)
  • 1 red onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 cup vegetable oil
  • 1/2 cup apple cider vinegar
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder


  1. Whisk dressing separately.
  2. Mix ingredients together and marinate for 6 hours or overnight before serving.

From the kitchen of palatablepastime.com

4 bean salad sq

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3 responses

  1. Made this for dinner last night. I added some mushrooms and it was so good! I love finding easy, healthy week night recipes!

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