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Four bean salad served in a green bowl.

Four Bean Salad

Using canned beans makes this an easy picnic perfect Summer side.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 8
Calories 335kcal


  • Dressing:
  • 1/3 cup olive oil or neutral oil such as canola or vegetable oil
  • 1 tsp celery seed
  • 2/3 cup sugar
  • 2/3 cup cider vinegar
  • salt to taste
  • pepper to taste
  • For The Bean Salad
  • 15 1/2 ounce kidney beans canned, drained and rinsed
  • 15 1/2 ounce green beans canned, drained, cut green beans or French style.
  • 15 1/2 ounce wax beans canned, drained
  • 15 1/2 ounce lima beans canned,drained
  • 1 cup sweet onion diced, about 1 medium onion
  • 1 cup green bell pepper diced, about 1 medium bell pepper


  • Make the dressing: In a medium bowl, combine the oil, celery seed, sugar, vinegar and salt and pepper to taste. Using a whisk, blend well. Set aside.
  • Place the canned kidney beans in a colander. Rinse briefly. Add the rest of the canned beans and let them drain for a few minutes.
  • In a large bowl combine all the beans, the onion and the green pepper. Pour the dresing over the bean mixture and gently stir until blended. Let sit overnight for best flavor.


  • Lima Beans: The last time I made this I had a hard time finding Lima Beans. Chickpeas (garbanzo beans) would be a good substitute here. You can also use black beans for this recipe.
  • Bell Pepper: Use any color of bell pepper, but keep in mind the traditional way to make 4 bean salad is using green bell pepper. Green bell peppers are less ripe and have a stronger almost bitter flavor. Which compliments the sweet tangy dressing.
  • Onion: I like using a sweet onion or yellow onion for this recipe. You can also use red onion for a stronger onion flavor.
Storage: This salad will keep in the refrigerator for 3 - 4 days, well sealed. 


Calories: 335kcal | Carbohydrates: 52g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 821mg | Fiber: 11g | Sugar: 23g | Vitamin A: 434IU | Vitamin C: 33mg | Calcium: 85mg | Iron: 4mg