Best Four Bean Salad Recipes

FOUR-BEAN SALAD

Steps:

• In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.

FOUR BEAN SALAD

Steps:

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

COLORFUL FOUR BEAN SALAD

Steps:

• In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

TANGY FOUR-BEAN SALAD

Steps:

• In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients. , Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

FOUR-BEAN SALAD

Steps:

• In a large salad bowl, combine all of the beans, green pepper and onions.
• In a small bowl, combine remaining ingredients; stir until the sugar dissolves.
• Pour over bean mixture.
• Cover and refrigerate overnight, stirring several times.

FOUR BEAN SALAD

Steps:

• Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half.
• Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.

DIJON FOUR-BEAN SALAD

Steps:

• 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.

FINALLY FOUND FOUR BEAN SALAD

Steps:

• Drain a 19-oz tin of chick peas (garbanzo beans), rinse well, then drain again; place in a large mixing bowl.
• Drain a 14-oz tin of green beans and a 14-oz tin of wax beans well and then add to bowl.
• Drain a 19-oz tin of red kidney beans, rinse well then drain again; add to bowl.
• Dice up a coloured bell pepper (red, orange or yellow, I don't use green as I don't like them much) and add to beans.
• Peel a small red onion and slice into very thin strips and add to bowl.
• Lastly, add about 1/2 cup of chopped fresh flatleaf parsley.
• Now make dressing: in a separate bowl, whisk together the vinegars, oil, sugar (I use a scant 1/2 cup), minced fresh garlic, worcestershire, and salt and pepper.
• Pour dressing over salad ingredients and toss.
• Cover and refrigerate overnight, stirring occasionally (before serving, taste, as it may need more salt).
• When ready, spoon bean salad into a serving bowl using a slotted spoon, to drain off most of the dressing before serving.

EASY FOUR BEAN SALAD

Steps:

• Drain beans, discarding liquid, combine and toss with onion & red pepper. To make dressing, combine remaining ingredients and pour over beans. Mix to coat well; chill. Salad will keep well in refrigerator for several days.

OIL-FREE FOUR BEAN SALAD

Steps:

• Drain liquid from all canned beans and rinse with water in a colander. I usually use the canned beans with reduced sodium.
• Mix beans and chopped vegetables in a large bowl.
• In a small saucepan, heat vinegar, sugar , salt and pepper until steaming. Pour hot dressing over beans and vegetables. Mix.
• Chill for several hours or overnight to blend flavors.

BETTY CROCKER FOUR-BEAN SALAD

Steps:

• Prepare Spice Herb dressing by shaking all ingredients in tightly covered jar. Place remaining ingredients, except lettuce, in large bowl and toss with dressing. Cover and refrigerate at least 4 hours. Drain salad, reserving dressing. Serve in lettuce-lined bowl.
• TIP: Reserved dressing can be refrigerated and used again within 1 week.

TANGY FOUR BEAN SALAD

Steps:

• Drain all four cans of beans, discarding liquid.
• In a large container, toss beans with onion and garlic.
• In a 2 cup mixing bowl (or measuring cup), mix the oil, vinegar, Splenda, salt and pepper.
• Pour over the bean mixture.
• Mix well to coat all ingredients.
• Cover, and let marinate in the refrigerator overnight.

MARINATED FOUR-BEAN SALAD

Steps:

• In a large bowl, mix together 4 kinds of beans. In a small bowl, combine sugar and vinegar. Let stand until dissolved. Stir in oil, salt, pepper, mustard and basil. Pour vinegar mixture over beans. Mix thoroughly. Cover and refrigerate several hours. To serve, add onion and parsley. Mix lightly.

SWEET & SOUR FOUR-BEAN SALAD

Steps:

• 1. Whisk together vinegar, sugar, salt and pepper in medium sauce pan. Add soup and bring to a boil. Remove from heat.
• 2. Toss drained beans, chopped vegetables and pimentos in a large bowl with the vegetable oil. Pour hot liquid over all. Toss and chill. Marinate at least 4 hours to overnight. Serve chilled or at room temperature.

QUICK FOUR-BEAN SALAD

Steps:

• In a medium bowl, combine the first six ingredients. Add remaining ingredients; toss to coat. Cover and chill for at least 6 hours.

FOUR BEAN SALAD

Steps:

• 1. Trim green beans. Bring a large pot of water to a boil and cook green beans until crisp tender; 3-4 minutes. Plunge into ice bath to stop the cooking process. When cooled drain well and cut into one inch pieces.
• 2. In a large bowl whisk together cider vinegar, sugar, olive oil, salt and pepper. Add celery, red pepper, red onions, Lima beans, garbanzo beans, kidney beans and green beans. Stir to coat and chill for several hours. This recipe tastes best when allowed to marinate overnight. Stir several times to make sure the beans get down in the dressing.

MY FOUR BEAN SALAD

Steps:

• 1. DRESSING: Mix dry ingredients in a jar or Tupperware shaker. Add vinegar and shake well. Add canola oil and shake again.
• 2. Mix drained vegetables gently together. Add French Dressing and toss together. Chill for at least 8 hours.

FOUR BEAN SALAD

Steps:

• Drain beans, combine with 1 onion and 1/2 C. green pepper in large bowl. Combine remaining 1/4 onion and 1/4 C. green pepper with the oil, red wine vinegar, wine, sugar and spices in a blender and liquify. Pour over bean mixture, cover and refrigerate several hours or overnight.

FOUR BEAN SALAD

Steps:

• 1. Combine beans, celery and onion. Set aside.
• 2. Mix together sugar, oil, vinegar and salt. Pour over bean mixture.
• 3. Refrigerate overnight. (Keeps for several days.)

FOUR BEAN SALAD

Steps:

• Dice bell pepper and onion very small.
• Drain green beans, Yellow wax beans and garbanzos. Drain and rinse kidney beans.
• Combine all beans, bell pepper and onion in a large bowl. Mix gently.
• In a separate bowl, mix all other ingredients well. Pour over the bean mixture.
• Refrigerate overnight. Stir occasionally to coat. Serve with a slotted spoon.