Dijon Four-Bean Salad

Dijon Four-Bean Salad

"Karen Riordan of Fern Creek, Kentucky dresses up traditional bean salad with a tangy Dijon mustard vinaigrette. 'I'm a busy home-schooling mom, so I love how easy this colorful side dish is to prepare,' Karen says. It's also perfect for picnics or potlucks."
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15 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

  • Ready In

  1. Cook lima and green beans according to package directions; drain. Place in a large serving bowl; cool. Add kidney beans. In a jar with a tight-fitting lid, combine the vinegar, sugar, mustard, oil and salt; shake well. Pour over beans and stir gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon.


  • Nutritional Analysis: One serving (3/4 cup) equals 195 calories, 4 g fat (trace saturated fat), 0 cholesterol, 644 mg sodium, 33 g carbohydrate, 7 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 very lean meat, 1/2 fat.


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I was not sure about making a salad that had no ratings, but it turned out great! The combination of flavors is great. Will make it again.

Ok I made this for dinner and while it was good, it seemed to be missing something. I used honey instead of sugar. Couldn't figure out what it was. I added sliced green onions and bacon bits. ...

Easy to make, but has an off taste. Could be something wrong with my canola oil, or maybe the mustard is affecting the taste negatively. Both seem OK by themselves. Next time I will try a dif...

Thanks for a great recipe Karen! For years I have been making a different version of the three bean salad (see below for the all recipe link) but husband wasn't so fond of it. However, we both...

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