4 Bean Salad Moms Recipes

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FOUR-BEAN SALAD



Four-Bean Salad image

"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right-no guessing on the amounts!"

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1/4 cup julienned green pepper
8 green onions, sliced
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup canola oil
1/2 teaspoon salt

Steps:

  • In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 4g fiber), Protein 5g protein.

4 BEAN SALAD



4 Bean Salad image

grandma's recipe it is always gets eaten all up at most potlucks not too sweet nor too vinegary best if made 2-3 days ahead The longer it sits the better it tastes

Provided by muffinlady

Categories     Easy

Time P1D

Yield 1 large bowl, 12 serving(s)

Number Of Ingredients 12

1/2 cup oil
1/2 cup apple cider vinegar
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
16 ounces green beans
16 ounces wax beans
16 ounces kidney beans or 16 ounces red beans
16 ounces garbanzo beans
1 red onion, diced
3/4 cup green pepper
3/4 cup celery

Steps:

  • Mix dressing add all beans drained and rinced.
  • refrigerate toss every once in a while, refrigerate at least overnight.

Nutrition Facts : Calories 236.8, Fat 9.9, SaturatedFat 1.3, Sodium 429.4, Carbohydrate 33.6, Fiber 6.2, Sugar 14.5, Protein 5.4

MARINATED 4 BEAN SALAD



Marinated 4 Bean Salad image

Yep, another bean salad recipe. This one is a bit different with its marinade ingredients. It's my mom's favorite for every get-together. It's also great for potlucks and picnics. I always come home with an empty bowl. Prepare ahead of time to let the flavors meld for 24 hours, then drain off the marinade juices. (Marinating time is not included in prep time listed.) It's soooo good!

Provided by DuChick

Categories     Beans

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 (16 ounce) can cut green beans
1 (16 ounce) can cut yellow wax beans
1 (16 ounce) can garbanzo beans (or chick peas)
1 (16 ounce) can kidney beans
1/2 cup green pepper, chopped
1/2 cup red onion, chopped
1 cup sugar
1 cup cider vinegar
3/4 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Drain canned vegetables.
  • Combine these with the green pepper and onion. Set aside.
  • Combine remaining ingredients and pour over vegetables, mixing well.
  • Cover and marinate in the refrigerator for 24 hours, stirring occasionally.
  • Just before serving, drain off the marinade, Lovely served in a lettuce-lined clear glass salad bowl.

Nutrition Facts : Calories 433, Fat 21.6, SaturatedFat 2.8, Sodium 927.5, Carbohydrate 54.5, Fiber 8.3, Sugar 27.3, Protein 7.6

FOUR BEAN SALAD



Four Bean Salad image

Provided by Kardea Brown

Categories     side-dish

Time 25m

Yield 12 to 15 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
2 pounds green beans, trimmed
1/3 cup olive oil
2 tablespoons honey
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
2 cloves garlic, grated or minced
2 cups cooked baby lima beans, canned or frozen
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can white beans, such as cannellini or great northern beans, rinsed and drained
1/2 cup sliced almonds
1/4 cup dried cranberries
4 scallions, thinly sliced
2 tablespoons chopped fresh cilantro

Steps:

  • Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half.
  • Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.

FOUR BEAN SALAD



Four Bean Salad image

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

Provided by Kathleen White

Categories     Salad     Beans     Three Bean Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 11

1 cup white sugar
1 cup white wine vinegar
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 (15 ounce) can green beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (4 ounce) jar pimentos

Steps:

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

Nutrition Facts : Calories 204.4 calories, Carbohydrate 41.5 g, Fat 2 g, Fiber 7.6 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 462.3 mg, Sugar 22.2 g

COLORFUL FOUR BEAN SALAD



Colorful Four Bean Salad image

This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.

Provided by Kathleen White

Categories     Salad     Beans     Three Bean Salad Recipes

Time P1DT20m

Yield 12

Number Of Ingredients 11

1 cup white sugar
1 cup white vinegar
1 tablespoon vegetable oil
6 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 medium red onion, chopped
1 (4 ounce) jar pimento peppers, drained and chopped
1 (14 ounce) can cut green beans
1 (14.5 ounce) can yellow wax beans
1 (15 ounce) can lima beans
1 (15 ounce) can dark red kidney beans

Steps:

  • In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 31.9 g, Fat 1.4 g, Fiber 5.4 g, Protein 4.6 g, SaturatedFat 0.2 g, Sodium 416.3 mg, Sugar 19 g

DIJON FOUR-BEAN SALAD



Dijon Four-Bean Salad image

Karen Riordan of Fern Creek, Kentucky dresses up traditional bean salad with a tangy Dijon mustard vinaigrette. "I'm a busy home-schooling mom, so I love how easy this colorful side dish is to prepare," Karen says. It's also perfect for picnics or potlucks.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 9

1 package (10 ounces) frozen baby lima beans
1 package (9 ounces) frozen cut green beans
2 cans (16 ounces each) red kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1/3 cup white vinegar
1/4 cup sugar
3 tablespoons Dijon mustard
2 tablespoons vegetable oil
1/2 teaspoon salt

Steps:

  • Cook lima and green beans according to package directions; drain. Place in a large serving bowl; cool. Add kidney beans. , In a jar with a tight-fitting lid, combine the vinegar, sugar, mustard, oil and salt; shake well. Pour over beans and stir gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 195 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 644mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

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