Skip to main content

RECIPE: Four bean salad, a cool pot luck side-dish for hot summer days

Written By | Jul 14, 2014
Four Bean Salad | Amelia Ames

Four Bean Salad | Amelia Ames

PROVO, July 14, 2014—Summertime is barbecue and picnic time, and with all of those invites, you may run out of food ideas before the summer is over. You could run to the deli counter for a premade salad or side-dish, or you could save yourself some money, and keep the kitchen cool by making Four Bean Salad.

This recipe combines green, wax, kidney, and garbanzo beans in a refreshing updated version of the classic deli counter favorite.

Salad Ingredients:

1 can cut green beans, drained

1 can cut wax beans, drained

1 can kidney beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

1 small white onion, sliced

1 large red or yellow bell pepper, sliced

Dressing Ingredients:

½ cup sugar

½ cup red wine vinegar

½ cup extra virgin olive oil

½ teaspoon dry mustard powder

½ tablespoon chopped fresh basil

¼ cup chopped fresh parsley

1 ½ teaspoons kosher salt

¼ teaspoon ground black pepper

In a large salad bowl, layer beans, onions and pepper slices. Combine dressing ingredients in a jar, cover tightly, and shake until thoroughly combined. Pour dressing over salad ingredients. Cover and refrigerate overnight for best flavor. Toss and serve.

Tags: ,

Amelia Ames

Amelia Ames is a food writer and reviewer for Communities @Washington Times. Her column Kitchen Journeys seeks to find the best in food, and those that prepare it for us. Read more of her recipes, reviews and news at Gastronomy Girl. She received a B.S. in Zoology-Entomology from Brigham Young University. Follow her on twitter at @ameliaames and check out the Kitchen Journeys facebook page at