Four Bean Salad

Four Bean Salad

13

"This is the best bean salad my father in-law ever ate."

Ingredients

1 h 15 m servings 204 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Ready In

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

Reviews

13

This was very easy and really good. My family enjoyed it. I did replace the lima beans with wax beans.

Good recipe with a few changes. Cut the sugar way down to a tablespoon with 1/2 cup white vinegar and a splash of balsamic. Used a good olive oil instead of vegetable oil. Couldn't find pimentos...

I made this Bean Salad for our end of the year staff party - I love recipes that can be made in advance, kept in the fridge overnight, and transported easily to the party. In fact, sitting over...

This bean salad was very good, fairly easy to prep, will keep forever in the frig. Kids had seconds. Thought it could stand a touch more vinegar flavor, maybe useing a stronger type of vinegar w...

Awesome salad! I agree with other reviewers that it's okay to mix and match the veggies according to one's tastes. I used this recipe as a jumping-off point for my own version, with green bean...

I added Jicama to this for an added crunch. Lasts very well for days in frig.

A nice change from the three bean salad I always make. The marinade is refreshing and tastey. The lima beans add a touch to this salad. Keeps well in refrigerator - will make again. Mmm...

A welcome change and quite long on taste. Thanks

I thought it was to sweet. If I ever make again will not use as much sugar as recipe calls for.