Best 14 Four Bean Salad Recipes

FOUR-BEAN SALAD

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.

FOUR BEAN SALAD

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.

COLORFUL FOUR BEAN SALAD

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.

TANGY FOUR-BEAN SALAD

Steps:

• In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients. , Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

FOUR BEAN SALAD

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.

FINALLY FOUND FOUR BEAN SALAD

Steps:

• Drain a 19-oz tin of chick peas (garbanzo beans), rinse well, then drain again; place in a large mixing bowl.
• Drain a 14-oz tin of green beans and a 14-oz tin of wax beans well and then add to bowl.
• Drain a 19-oz tin of red kidney beans, rinse well then drain again; add to bowl.
• Dice up a coloured bell pepper (red, orange or yellow, I don't use green as I don't like them much) and add to beans.
• Peel a small red onion and slice into very thin strips and add to bowl.
• Lastly, add about 1/2 cup of chopped fresh flatleaf parsley.
• Now make dressing: in a separate bowl, whisk together the vinegars, oil, sugar (I use a scant 1/2 cup), minced fresh garlic, worcestershire, and salt and pepper.
• Pour dressing over salad ingredients and toss.
• Cover and refrigerate overnight, stirring occasionally (before serving, taste, as it may need more salt).
• When ready, spoon bean salad into a serving bowl using a slotted spoon, to drain off most of the dressing before serving.

OIL-FREE FOUR BEAN SALAD

Steps:

• Drain liquid from all canned beans and rinse with water in a colander. I usually use the canned beans with reduced sodium.
• Mix beans and chopped vegetables in a large bowl.
• In a small saucepan, heat vinegar, sugar , salt and pepper until steaming. Pour hot dressing over beans and vegetables. Mix.
• Chill for several hours or overnight to blend flavors.

DIJON FOUR-BEAN SALAD

Steps:

• Cook lima and green beans according to package directions; drain. Place in a large serving bowl; cool. Add kidney beans. , In a jar with a tight-fitting lid, combine the vinegar, sugar, mustard, oil and salt; shake well. Pour over beans and stir gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

MARINATED FOUR-BEAN SALAD

Steps:

• In a large bowl, mix together 4 kinds of beans. In a small bowl, combine sugar and vinegar. Let stand until dissolved. Stir in oil, salt, pepper, mustard and basil. Pour vinegar mixture over beans. Mix thoroughly. Cover and refrigerate several hours. To serve, add onion and parsley. Mix lightly.

BETTY CROCKER FOUR-BEAN SALAD

Steps:

• Prepare Spice Herb dressing by shaking all ingredients in tightly covered jar. Place remaining ingredients, except lettuce, in large bowl and toss with dressing. Cover and refrigerate at least 4 hours. Drain salad, reserving dressing. Serve in lettuce-lined bowl.
• TIP: Reserved dressing can be refrigerated and used again within 1 week.

QUICK FOUR-BEAN SALAD

Steps:

• In a medium bowl, combine the first six ingredients. Add remaining ingredients; toss to coat. Cover and chill for at least 6 hours.

FOUR BEAN SALAD

Steps:

• Drain beans, combine with 1 onion and 1/2 C. green pepper in large bowl. Combine remaining 1/4 onion and 1/4 C. green pepper with the oil, red wine vinegar, wine, sugar and spices in a blender and liquify. Pour over bean mixture, cover and refrigerate several hours or overnight.

FOUR BEAN SALAD

Steps:

• 1. Combine beans, celery and onion. Set aside.
• 2. Mix together sugar, oil, vinegar and salt. Pour over bean mixture.
• 3. Refrigerate overnight. (Keeps for several days.)

FOUR BEAN SALAD

Steps:

• 1. In a bowl combine the salt, pepper, sugar vinegar and salad oil, wisk to dissolve the sugar
• 2. drain the beans, rinsing the kidney and garbanzo beans, and put in a large bowl.
• 3. Dice the red onion, green and red peppers, and add to the beans.
• 4. Pour the dressing over, stir, and chill until serving time. I usually make this early in the day to serve at supper time to give the flavors a chance to marry.