Old-Fashioned Four Bean Salad

A classic, colorful salad that’s sweet, tangy, and packed with protein-rich beans and crisp vegetables. Perfect for potlucks, picnics, barbecues, or as a refreshing side dish.

Ingredients

For the Salad

• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can green beans, drained
• 1 (15-ounce) can white beans or butter (lima) beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed (optional)
• 2 green, red, or yellow bell peppers, diced into ¼–½-inch pieces (about 2 cups)
• ½ cup very finely diced red or white onion
• 2 large celery ribs, thinly sliced and chopped (about ½ cup)
• 2 tablespoons fresh Italian parsley, finely chopped

For the Dressing

• ½ cup apple cider vinegar
• ⅓ cup olive oil
• ⅓ cup granulated sugar
• 1 teaspoon kosher salt (or to taste)
• ½ teaspoon ground black pepper (or to taste)

Instructions

1. Drain and rinse the kidney beans, white beans, and black beans thoroughly. Drain the green beans well.
2. In a large mixing bowl, combine the kidney beans, green beans, white beans, black beans (if using), bell peppers, onion, celery, and parsley.
3. In a separate bowl or measuring cup, whisk together the apple cider vinegar, olive oil, sugar, salt, and black pepper until the sugar is dissolved.
4. Pour the dressing over the bean mixture and gently toss until everything is evenly coated.
5. Cover the bowl and refrigerate for at least 2 hours before serving. For the best flavor, chill overnight.
6. Stir well before serving and adjust seasoning if needed.

Tips

• This salad tastes even better the next day as the flavors continue to develop.
• Store in an airtight container in the refrigerator for up to 4 days.
• For extra flavor, add cucumber, cherry tomatoes, or a pinch of garlic powder.

Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8–10

A timeless family favorite with a delicious balance of sweet, tangy, and savory flavors!