4 Bean Salad

4 Bean Salad is a nutritious salad that can be made ahead. Economical, packed with protein and fiber, it’s a perfect side dish for picnics and potlucks.

If you enjoy this recipe, check out my Tuna Nicoise Salad next!

I was at a Summersgiving celebration recently and it got me thinking about summer BBQ, picnics and potlucks. Which made me remember an easy bean salad my Mom made when I was younger. I searched for a recipe that was similar and I wasn’t happy with the results. Do we really need an entire cup of sugar in our bean salad recipe? That just seems so excessive! Plus it takes away from the nutritious beans and veggies in the salad. So I lightened up the homemade dressing, making it more like a classic French vinaigrette, but still just sweet enough.

More summer salads

• Copycat Lou Malnati’s Salad
• Summer Broccoli Pasta Salad
• Confetti Ham Salad
• French Salad
• Mexican Tuna Salad

Ingredients in four bean salad

• Canned Beans – This salad works well with many kinds of beans. As the recipe is written and tested, I used dark red kidney beans, garbanzo beans (chick peas), green beans and cannellini beans. But feel free to mix and match to your own taste preferences. Wax beans, black beans, butter beans, lima beans or even pinto beans could all be good choices.
• Bell Peppers – The red and green bell pepper in this salad add nice color and crunchy flavor.
• Shallot – I like shallot in my salads with sweet-tangy dressing like this. But you could use red onion instead.
• Olive Oil – Extra virgin olive oil is always my preference when I make a vinegar dressing.
• Apple Cider Vinegar – I like the flavor of apple cider vinegar in this salad. But you could use balsamic vinegar or red wine vinegar instead.
• Sugar – A little sugar goes a long way in this salad. No way do you need a full cup sugar! You could also use pure maple syrup instead of sugar if you prefer.
• Dijon Mustard – I like the addition of mustard to make this more like a French vinaigrette. It’s delicious and full of flavor.
• Garlic Powder – I like the milder flavor of the garlic powder in this dressing but you could use fresh garlic if you prefer.
• Salt and Pepper – Rounding out the flavor profile of the salad.
• Variations – You could add some fresh herbs like fresh parsley or a splash of lemon juice to your salad.

Instructions

Drain and rinse the beans before using. In a large bowl combine the four types of beans, red and green bell peppers and shallot. Toss to combine. Then whisk together the olive oil, vinegar, sugar, Dijon mustard, garlic powder, salt and pepper. If you’d like the dressing to be a bit thinner, add a splash of cold water to it before whisking. Pour the dressing over the salad. Store in an airtight container in the refrigerator until ready to serve.

Pro tips

I recommend storing this salad in the refrigerator for at least four hours. This gives the flavors a chance to harmonize together. This salad is truly best served the next day. It’s ideal for making ahead and taking it along to a summer picnic or potluck.

Serving suggestions

Bean salad is hearty and durable. You can pack it up and take it along with you to your outdoor celebrations with family and friends. Think picnic food or even tailgating food to serve with this salad. Here’s some of my suggested recipes –

• Crock Pot Frozen Turkey Breast
• Lemon Pesto Turkey Burgers
• Crock Pot Buffalo Chicken Dip
• Cheesy Potatoes
• Jello Cake Recipe

Storage directions

Store your four bean salad in the refrigerator in an airtight container for up to 3 – 4 days. I do not recommend freezing this salad.

Kitchen tools

• My favorite nesting bowl set with airtight lids
• Travel salad bowl with lid and serving spoons
• Can opener for opening the cans
• Colander and bowl set for draining the beans

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