Nanny's 4 Four Bean Salad
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!
Servings: 8
Calories: 356kcal
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
Calories: 356kcal | Carbohydrates: 54g | Protein: 12g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 132mg | Potassium: 622mg | Fiber: 11g | Sugar: 24g | Vitamin A: 381IU | Vitamin C: 21mg | Calcium: 93mg | Iron: 4mg