Four Bean Summer Salad (Easy Make-Ahead Picnic Side Dish)

Why You'll Love this Four Bean Summer Salad

This Four Bean Summer Salad is my lighter take on my Mom's "Vegetable Bean Salad," with less sugar and a touch of Dijon for a balanced, tangy flavor. It's an easy make-ahead side that actually tastes better the next day-perfect for picnics and hot summer meals.

Like many of my favorite summer salads (including my fresh corn salad), this one uses a simple vinaigrette, so there's no mayonnaise to worry about in the heat. It's light, refreshing, and holds up beautifully on warm days.

My Mom made her three bean salad every summer, and it was always part of our picnics with friends. I first remember it around 1964 and later copied it from her handwritten recipe book in 1975. As with many family recipes, I've gently adapted it over time.

Her original version used green beans, wax beans, and red kidney beans, along with more sugar and no mustard. It also called for a #303 can-common in mid-century recipes-which held about 16 ounces (roughly 2 cups). Today's cans are slightly smaller at 15½ ounces, but the difference is small enough that it doesn't affect the recipe.

I reduced the sugar to let the beans shine and added Dijon mustard-not so much for flavor, but to help emulsify the dressing and keep the oil and vinegar from separating.

With mostly pantry ingredients and just a bit of chopping, this colorful bean salad comes together easily-no fuss, just great flavor.

In short, this Four Bean Salad is perfect for warm-weather meals alongside other summer favorites like Corn Salad or Fresh Cucumber Salad.

So, let's cook!

Ingredients for Four Bean Salad

For the Vinaigrette Dressing:

• Apple Cider Vinegar - Slightly sweet and mild, perfect for a balanced vinaigrette.
• White Granulated Sugar - This is a sweet and sour vinaigrette and you need sugar to make it sweet.
• Salt - Salt will magnify the sweet and sour flavors of the dressing.
• Cooking Oil - A neutral-flavored oil is best for this salad, and I generally use safflower or canola oil.
• Dijon Mustard - Mustard is an emulsifier in the salad dressing and Dijon has a nice spicy kick.
• Freshly Ground Black Pepper - Freshly ground black pepper adds heat and flowery notes.

And for the Salad:

You will need one 14 to 16-ounce can of each of the following beans:

• Cut Green Beans
• Cut Wax Beans or Yellow Beans
• Red Kidney Beans
• Garbanzo Beans

Plus these Aromatics:

• Red Onion - Red onion is sweet and savory and a perfect choice in salads.
• Green Bell Pepper - Optional. If you like the vegetal flavor of green bell pepper, it is an excellent addition to this salad.

Please see the recipe card for the exact quantities.

Substitutions & Variations

• Substitute Fresh Beans. This recipe can also be made with fresh green and yellow beans. Use ½ pound of each. Snap ends and cut beans into 1" pieces. Gently steam until beans are barely tender and shock in ice water. Drain well before using.
• Substitute White Vinegar. Instead of apple cider vinegar, you can use white vinegar.

How to Make Four Bean Summer Salad

1. Step 1: Make the Dressing. In a small saucepan mix together vinegar, sugar, and salt. Cook and stir over low heat until sugar and salt are dissolved. Remove from heat and cool.

Add the oil, Dijon mustard, and black pepper to the vinegar and sugar solution and whisk vigorously to combine.

2. Step 2: Make the Salad. Drain the liquid from the beans, place them in a colander, and rinse them well with cold water. Place the beans in a large bowl and add the finely chopped onion.

If desired, also add finely chopped green bell pepper.

3. Step 3: Dress the Salad. Pour the dressing over the bean mixture and mix well. Cover and refrigerate until ready to serve.

More Summer Salads You'll Love

If you love classic summer side dishes, my Summer Corn Salad, Old Fashioned Potato Salad, and Fresh Tomato Cucumber Salad are all easy salads perfect for picnics, BBQs, and warm-weather meals: