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Close up of a four bean salad in a green glass bowl and mustard jar in the background.

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

Print Recipe
This Four Bean Summer Salad is a classic make-ahead bean salad with green beans, wax beans, kidney beans, and chickpeas tossed in a sweet and tangy vinaigrette. It’s an easy summer salad that’s perfect for picnics, BBQs, and potlucks.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 Servings
Author Jan Nunes
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Ingredients

Salad Dressing:

  • ½ Cup Apple Cider Vinegar or White Vinegar
  • ½ Cup White Granulated Sugar
  • 1 Teaspoon Salt
  • ½ Cup Safflower Oil or Canola Oil
  • ½ Teaspoon Prepared Dijon Mustard
  • ½ Teaspoon Freshly Ground Black Pepper

Salad:

  • 14.5 Ounces Cut Green Beans (1 Can, Drained)
  • 14.5 Ounces Cut Wax Beans or Yellow Beans (1 Can, Drained)
  • 14.5 Ounces Red Kidney Beans (1 Can, Drained)
  • 14.5 Ounces Garbanzo Beans (1 Can, Drained)
  • ½ Cup Finely Chopped Red Onion
  • ½ Cup Finely Chopped Green Bell Pepper Optional

Instructions

  • 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.
    ½ Cup Apple Cider Vinegar, ½ Cup White Granulated Sugar, 1 Teaspoon Salt, ½ Cup Safflower Oil, ½ Teaspoon Prepared Dijon Mustard, ½ Teaspoon Freshly Ground Black Pepper
  • 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 the finely chopped green bell pepper.
    14.5 Ounces Cut Green Beans, 14.5 Ounces Cut Wax Beans or Yellow Beans, 14.5 Ounces Red Kidney Beans, 14.5 Ounces Garbanzo Beans, ½ Cup Finely Chopped Red Onion, ½ Cup Finely Chopped Green Bell Pepper
  • Dress the Salad. Pour the dressing over the bean mixture and mix well. Cover and refrigerate until ready to serve.

Notes

My Top Tip
♡ Make it ahead! This salad tastes best when made the day before, allowing the flavors to fully develop.
Make-Ahead & Storage
Make-Ahead: This salad can be made in advance and tastes best if made the day before and allowed to marinate overnight.
Storage: Store any leftover salad in an airtight container in the refrigerator for up to 1 week.

Nutrition

Calories: 358kcal | Carbohydrates: 46g | Protein: 11g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 306mg | Potassium: 602mg | Fiber: 10g | Sugar: 17g | Vitamin A: 404IU | Vitamin C: 26mg | Calcium: 85mg | Iron: 4mg
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