Tangy Four Bean Salad

The summertime classic, Four Bean Salad, has been around since the 1950s and continues to be a hit! Four types of beans are marinated in a zesty oil and vinegar dressing, then served chilled or at room temperature.

Since it is vegetarian and gluten-free, it is a great choice when feeding a crowd since almost everyone can enjoy it. This super easy side dish is always well received, whether at a casual potluck or an elegant wedding shower. Try it and you’ll discover why!

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What Is Four Bean Salad?

Four bean salad is a side dish that combines four different types of beans in an oil and vinegar marinade. It is served chilled or at room temperature and travels well, so it is a favorite dish at potlucks. It is based on the classic three bean salad, which is made without chick peas.

Bean salads, whether three or four, hit the height of popularity in the mid 1900s. It was promoted in the 1950s and 1960s as a great dish to bring to backyard barbeques since it did not contain mayonnaise, which could spoil in the summer sun. Some companies began selling three bean salad in cans and jars, making it even easier for households to enjoy this side dish.

Bean salad is thought to have originated prior to the 1950s, but recipes earlier than that era cannot be found. Considering the ingredients, there have been guesses that this dish may have been influenced by the Mediterranean region, but the recipe itself seems to be an American creation.

Can I Make Substitutions?

Yes!

You can substitute fresh vegetables for the canned version, if that is your preference. I recommend cooking them until they are crisp-tender before using.

You can make additions to the salad. Some people enjoy using corn kernels in bean salad. I have also enjoyed bean salad with green peas in it. If it sounds good to you, give it a try!

You can also switch up the types of beans used in this salad. Other types of beans that would be wonderful in this salad are listed below, but you can try any bean that you enjoy.

• Lima beans
• Black-eyed peas
• Black beans
• Great Northern White beans
• Navy beans

Be sure to write down the substitutions you make in case you love it so much that you want to make it again. Trust me, I speak from experience!

Do You Have Any Tips?

Even though this is such an easy recipe, I do have a couple of tips to make your Four Bean Salad even better!

Slice onions and peppers thinly. This helps the marinade penetrate so they become softer and just as full of flavor as the beans. You can also cut the rings in half for easier eating, especially if your onion and green pepper are large.

Shake the bowl to mix the ingredients. You should be using a bowl with a tight-fitting lid to marinate the salad overnight. This helps to keep the food fresh and also keeps the onion scent in your salad, where it belongs. But that tight fitting lid also allows you to mix the beans and dressing with a good shake instead of stirring. How easy is that?

Let the salad marinate overnight. Yes, you can prepare this salad in the morning and serve it that evening. But the longer it marinates, the more robust the flavor becomes. For the best flavor, I recommend making the salad 24 hours before you want to serve it. That gives it plenty of time to gain flavor without losing texture.

Don’t add salt and pepper until after marinating. If you taste test the salad just after putting it together, it will be bland with just a hint of flavor from the dressing. Don’t be tempted to season it at this time. It will gain flavor through the marinating period and may not need as much salt and pepper as you originally thought.

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Directions

• In a large bowl, preferably with a tight-fitting lid, combine the green beans, wax beans, kidney beans, garbanzo beans, green pepper, and onion. Stir until well-mixed.
• In another bowl, combine the olive oil, sugar, vinegar, tarragon, mustard, and basil. Whisk until combined.
• Pour dressing over bean mixture and stir. Cover and refrigerate several hours or overnight, stirring occasionally.
• Before serving, stir and drain. Add salt and pepper to taste. Top with snipped parsley, if desired.

More Salad Ideas…

• For another zesty salad, give my great grandmother’s German Potato Salad a try
• This Summer Spaghetti Salad is one of the most popular recipes on my blog
• You’ll love the vibrant colors of Citrus Spring Salad with Roasted Beets

Tangy Four Bean Salad

Recipe by Chicken Soup with DumplingsCourse: Cook, Salads, Sides, VegetablesDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Marinating Time

6 – 24

hours

This summertime classic salad is vegetarian, gluten-free, and as easy to make as can be!

Ingredients

• 1 -15 oz can green beans, drained

• 1 -15 oz can wax beans, drained

• 1 -15 oz can kidney beans, drained and rinsed

• 1 -15 oz can chickpeas, drained and rinsed

• 1 medium green pepper, sliced in rings

• 1 medium onion, sliced in rings

• 1/2 cup olive oil

• 1/2 cup sugar

• 1/2 cup white vinegar

• 1/2 teaspoon dried tarragon leaves

• 1/2 teaspoon dry mustard

• 1/2 teaspoon dried basil

• 2 teaspoons snipped parsley, if desired for garnish

Directions

• In a large bowl, preferably with a tight-fitting lid, combine the green beans, wax beans, kidney beans, garbanzo beans, green pepper, and onion. Stir until well-mixed.
• In another bowl, combine the olive oil, sugar, vinegar, tarragon, mustard, and basil. Whisk until combined.
• Pour dressing over bean mixture and stir. Cover and refrigerate several hours or overnight, stirring occasionally.
• Before serving, stir and drain. Add salt and pepper to taste. Top with snipped parsley, if desired.

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