Nanny’s 4 Bean Salad Recipe
4 bean salad is the perfect side dish for any summer potluck, barbecue, or grilled meal. It’s perfect for making ahead and working some extra veggies in!
This recipe comes straight from my Nanny.
And it still holds up all these years later, even when I make it with canned beans instead of beans straight from the garden the way Nanny did.
It’s as good and so much easier.
Plus you can make it ahead of time so it’s one less thing to do during the busy dinner prep.
In fact, you need to make it ahead of time.
But it’s not strict in that you can make it the morning of serving it or even the night before!
And you can opt to use fresh, par boiled beans or you can use the canned ones we’ve suggested.
This special four bean salad is where your summer side dish game is at.
A mixture of family favorite beans and slivered onions are tossed in a sweetened vinaigrette.
It doesn’t get much better!
Ingredients
To make this you’ll need:
- Canned beans– One 15 ounce can each of green beans, dark red kidney beans, and garbanzo beans. Drain and rinse the beans in each can
- Wax beans– A full pound
- White onion– Thinly sliced into rings and separated
- Dressing Ingredients– Granulated sugar, white vinegar, canola oil, salt, pepper, and celery seed
Once you’ve gathered and measured your ingredients you’re ready to get started.
How to Make
4 bean salad is so easy to make!
All you have to do is stir the beans and onion together In a large mixing bowl until they are evenly mixed.
Make the dressing in a separate bowl by whisking the sugar, vinegar, oil, salt, pepper, and celery seed until everything is combined.
Pour the dressing evenly out over the bean and onion mixture, tossing to coat.
Transfer the bean salad to an airtight container, seal, and refrigerate for 8-12 hours before serving.
Enjoy!
Storing Leftovers
4 bean salad holds up very well in a sealed container in the fridge.
It should last for up to 5 days or so.
Tips and Tricks
- It’s totally fine to substitute an extra can of one kind of bean for another!
- This is a perfect make ahead recipe. I like to make it the day prior and let it sit in the fridge until I serve it.
- Give everything a taste just prior to serving and adjust the dressing if necessary.
Other Bean Recipes
4 bean salad is a yummy side you can prepare ahead of time for any picnic or potluck.
Make it and enjoy!
Looking for other bean recipes?
Try these:
- Grandma’s Canned Green Beans
- Three Bean Pasta Salad
- Homemade Beanie Weenies
- Mexican Three Bean Salad
- Slow Cooker Cowboy Beans
If you’ve tried 4 BEAN SALAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Nanny's 4 Four Bean Salad
Ingredients
- 1 15 oz can green beans drained
- 1 lb wax beans
- 1 15 oz can dark red kidney beans drained & rinsed
- 1 15 oz can garbanzo beans drained & rinsed
- 1 white onion sliced into thin rings and separated
- 3/4 cup white sugar
- 2/3 cup white vinegar
- 1/3 cup canola oil
- 1/2 tsp each salt & pepper
- 1/2 tsp celery seed
Instructions
- In a large mixing bowl, add all of the beans and onion. Stir just until evenly mixed.1 15 oz can green beans, 1 lb wax beans, 1 15 oz can dark red kidney beans, 1 15 oz can garbanzo beans, 1 white onion
- In a separate bowl add the sugar, vinegar, oil, salt, pepper, and celery seed. Whisk until the mixture's evenly combined and smooth.3/4 cup white sugar, 2/3 cup white vinegar, 1/3 cup canola oil, 1/2 tsp each salt & pepper, 1/2 tsp celery seed
- Pour the liquid evenly out over the beans, toss to coat and mix evenly. Transfer the bean salad to a tupper ware container, seal, and refrigerate for 8-12 hours before serving.
Notes
- It’s totally fine to substitute an extra can of one kind of bean for another!
- This is a perfect make ahead recipe. I like to make it the day prior and let it sit in the fridge until I serve it.
- Give everything a taste just prior to serving and adjust the dressing if necessary.
Nutrition
I wish that I had a green thumb too! I kill everything planted that I touch! I don’t understand. My dad has an amazing green thumb…me…not so much. This Four Bean Salad totally makes me think of my grandma!
Looks like a delicious side! Thank you for sharing at Fiesta Friday!
Thanks, Antonia!
Hello, Thank you for the recipe! Should the wax beans be cooked first since they aren’t canned? If so how do you recommend cooking them? Thanks in advance.😊
Absolutely, Cinde! We par boil them, so boil them for 3-4 minutes and then immediately transfer them to an ice water bath.
Thank you!😊
Of course- happy to help!
I have made a similar bean salad for years (yup, I’m a Grammy too)! I take probably 3 times as many cans of each bean as listed(I also add black beans, butter beans and lima beans) 2 large onions, 3 x as much vinegar and leave the oil out and can it. I add the oil when I open the jar & put the salad in the fridge to cool. This way, the oil won’t seep under the seal and possibly not get a tight seal. Enough salad for the year even when sharing with company!!!
Would you please give some instructions as to how you can these beans per your recipe.
Thank you very much
Thank you so much for sharing. This salad goes with everything.