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Easy Four-Bean Salad Recipe
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4.28 from 25 votes

4-Minute Four-Bean Salad

A perfect side dish for a summer picnic! It's best when made a day or two before, so the onions have a chance to pickle a little bit in the vinegar, and all the flavors have some time to get to know each other.
Prep Time4 minutes
Total Time4 minutes
Course: Side Dish
Cuisine: American
Servings: 12
Author: Joan Wilder

Ingredients

  • 1 can yellow (wax) beans
  • 2 cans green beans
  • 1 can red kidney beans
  • 1 can garbanzo beans (chickpeas)
  • 1 small onion finely diced
  • 1/4 cup unrefined sugar optional
  • 1 teaspoon black pepper
  • 1/2 cup vinegar distilled white, or apple cider
  • 1/4 cup extra virgin olive oil

Instructions

  • Open all the cans and empty the beans into a colander in the sink. Rinse.
  • Add all ingredients to a large container, ideally one that has a leak-proof lid. Attach the lid and roll or flip the container to mix the ingredients.
  • Refrigerate for at least a few hours (overnight is better). Roll or flip the container occasionally to help it marinate. Serve cold.

Nutrition

Calories: 80kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Sodium: 4mg | Potassium: 138mg | Fiber: 1g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 9.6mg | Calcium: 26mg | Iron: 0.7mg