Four Bean Salad Recipe -
Four Bean Salad Recipe
  • READY IN hrs

Four Bean Salad

Recipe by  

"This is the best bean salad my father in-law ever ate."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins

    1 hr 15 mins


  1. In a large salad bowl, whisk together the sugar, vinegar and oil.
  2. Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
  3. Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.
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Reviews More Reviews

Sep 22, 2003

This was very easy and really good. My family enjoyed it. I did replace the lima beans with wax beans.

Dec 23, 2010

Good recipe with a few changes. Cut the sugar way down to a tablespoon with 1/2 cup white vinegar and a splash of balsamic. Used a good olive oil instead of vegetable oil. Couldn't find pimentos, so I subbed in chopped red pepper. Added a teaspoon of dried marjoram. Delicious!


17 Ratings

Aug 29, 2002

I made this Bean Salad for our end of the year staff party - I love recipes that can be made in advance, kept in the fridge overnight, and transported easily to the party. In fact, sitting overnight really helped the flavours to blend. What a GREAT salad!! Leslie Webb Lynn Lake, Manitoba, Canada

Aug 29, 2002

This bean salad was very good, fairly easy to prep, will keep forever in the frig. Kids had seconds. Thought it could stand a touch more vinegar flavor, maybe useing a stronger type of vinegar would do the trick. Will use this recipe again. Thanks Kathleen

Jul 26, 2010

Awesome salad! I agree with other reviewers that it's okay to mix and match the veggies according to one's tastes. I used this recipe as a jumping-off point for my own version, with green beans, wax beans, garbanzo beans, dark red kidney beans, and sliced beets. For the dressing, I reduced the sugar to 1/2 cup (I used "Sugar in the Raw"), and paired that with 1/2 cup white vinegar and 1/2 cup balsamic vinegar (for an extra kick). I added minced garlic and fresh cracked black pepper before giving everything a toss. This salad gets better with time, so if you can make it a couple hours before you want to serve it, the veggies will marinate in the dressing and it will taste amazing.

Oct 17, 2005

I added Jicama to this for an added crunch. Lasts very well for days in frig.

Aug 01, 2004

A nice change from the three bean salad I always make. The marinade is refreshing and tastey. The lima beans add a touch to this salad. Keeps well in refrigerator - will make again. Mmm...

Aug 29, 2002

A welcome change and quite long on taste. Thanks


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  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 462 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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