Four Bean Salad


I made this delicious, classic four bean salad as a quick side last night, and it was a great reminder of summer cookouts and picnics to come! It’s one of my husband’s favorites. If you aren’t much of a cook, and you were asked to bring a side dish for Easter dinner, or for any dinner in the future, trust me… you should give this one a try. It’s easy, it’s quick to throw together, and after just an hour in the fridge (or travel time), it will be delicious. Even better the next day!IMG_2326

A few tips:

  • If you aren’t a wiz with the knife, and don’t like chopping, try using a chopper like the Pampered Chef Food Chopper, the Oxo Chopper, or any other chopper you feel more comfortable with. But let’s keep working on those chopping skills!
  • I prefer the onions and celery to be diced finely in this recipe. It’s not the star in the salad, but it is necessary to add a fresh and needed crunch.
  • If you soak the red onion in water for 5-10 minutes and drain, it will remove some of its harshness.
  • If you want to take the salad over the top, add some freshly chopped cilantro or parsley after you add the dressing and toss it all together.
  • Use a large bowl to mix the beans, onions, celery and dressing together, then place everything into a nice serving bowl.
  • I prefer to drain and rinse all the beans with cool water to wash out the canned flavor.

Four Bean Salad

  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 15-ounce can green beans, drained and rinsed
  • 1 15-ounce can light red or pink kidney beans, drained and rinsed
  • 1 15-ounce can waxed beans, drained and rinsed
  • 2 celery stalks, washed, trimmed and chopped fine
  • 4 spring onions, rinsed and chopped fine
  • 1/4 red onion, diced finely
  • 1/3 cup white vinegar
  • 1/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1-1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper

In a jar with a lid, combine the vinegar, sugar, oil, salt and pepper. Close lid and shake well.

Combine everything in a bowl, mixing well. Transfer to serving bowl. Cover with plastic wrap. Refrigerate for at least one hour to over night so beans can absorb flavors.


About According to Giselle

Hi, I'm Giselle. I'm just a simple woman with simple desires, many talents, and a wish to share my ideas with you. In my home, I find that food is a way that everyone connects with each other, begins to find comfort and opens up, expresses themselves, finds joy. New and old friends, family ... each person slowly opens up to each other and begins to connect around food, fellowship, and laughter. I hope that along the way, we can connect and become friends as well. I invite you to join me on this journey of laughter, joy, sadness, food, entertainment, and so much more! And its all... According to Giselle.

2 responses »

  1. Oooooooo, your photos look great, G, I MUST make this salad. With cilantro. It must have cilantro. We definitely need to have you guys over. You and I can cook while P and D sit quietly. Introverts!


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