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+ servings
Easy Four-Bean Salad Recipe

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.
Course Side Dish
Cuisine American
Prep Time 4 minutes
Total Time 4 minutes
Yield 12
Calories 80 kcal
Author Joan Wilder


  • 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


  1. Open all the cans and empty the beans into a colander in the sink. Rinse.

  2. 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.

  3. Refrigerate for at least a few hours (overnight is better). Roll or flip the container occasionally to help it marinate. Serve cold.