Four Bean Salad

A quick and easy bean salad with a zesty sweet dressing that is perfect for all your spring and summer meals. This salad is perfect for potlucks, family reunions, picnics and pool parties.

Course side

Cuisine American

Keyword garbanzo bean salad, green bean salad, three bean salad

Prep Time 15

Cook Time 5

Servings servings

Calories 80kcal

Author Beth Pierce

Ingredients

3/4 lb fresh green beans
1/4 cup sugar
1/2 cup apple cider vinegar
2 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 stalks celery chopped
1/2 red bell pepper chopped
1/3 cup finely chopped red onion
1 can 15.25 ounce Lima bean drained and rinsed
1 can 15 ounce garbanzo beans drained and rinsed
1 can 16 ounce kidney beans drained and rinsed

Instructions

Trim green beans. Bring a large pot of water to a boil and cook green beans until crisp tender; 3-4 minutes. Plunge into ice bath to stop the cooking process. When cooled drain well and cut into one inch pieces.
In a large bowl whisk together cider vinegar, sugar, olive oil, salt and pepper. Add celery, red bell pepper, red onions, Lima beans, garbanzo beans, kidney beans and green beans. Stir to coat and chill for several hours.

Notes

This recipe tastes best when allowed to marinate overnight.
Stir several times to make sure the beans get down in the dressing.
This salad is even better if made the day before and chilled overnight allowing all the flavors to meld together.
Any type of cooked bean will work with this salad. Drain all canned beans and rinse to remove the salt.
If you want to kick it up a notch add a little crushed red pepper or a couple pinches of ground cayenne pepper.
Are you always in a hurry or preparing for a party? No problem prepare the dressing up to two days in advance and store in the refrigerator.

Nutrition