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!
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.