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-

~Sue

4 Bean Salad

• Servings: 6-8
• Time: 15mins
• Difficulty: easy
• Print

Ingredients:

• 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

Method:

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

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