A four bean salad recipe made with green, yellow, kidney and butter beans. It is covered in a vinegar and sugar brine. Serve for lunch or as a picnic food. You can also check out more cold salad recipes like this bean salad here.
There are so many types of bean salad recipes out there and I have tried a few along the years. Remember having bean salad when you went out to dinner at a supper club or a dinner buffet? It was always on the salad bar, next to the cottage cheese and lettuce. Some of you loved it… some not so much.
I also remember having this at many meals during the summer. It was made with fresh cooked green and yellow beans from the garden. I do enjoy the briny sweet vinegar dressing and love beans so for me, this is a recipe I enjoy making. So, if you are nostalgic for a bit of the past, try this colorful cold salad for a trip down memory lane.
I love the combination of the four beans for their different flavors and textures. This salad has a lot of color and adds a nice touch to a meal. The savory flavors also match well with just about any meat.
If you are using fresh green and yellow beans from the garden, they need to be fully cooked before using them in the recipe.
This is a good all-American dish to bring to a potluck brunch or family gathering. It also makes a good picnic food as it will keep well for a long time. You can also freeze some for later.
Make this one to two days in advance to allow the flavors time to fully develop.
Old-Fashioned Four Bean Salad Recipe
- 2 cups canned green beans
- 2 cups canned yellow beans
- 2 cups canned kidney beans
- 2 cups canned butter beans
- ½ cup chopped celery
- ¼ cup chopped onions
- ¼ cup chopped red or green bell peppers
- ⅓ cup white sugar
- ½ cup vinegar
- ⅓ cup vegetable oil
- 1 teaspoon celery seed
- Drain all of the cans of beans and add them to a large mixing bowl.
- Chop the celery, onion, and pepper. Stir into the beans.
- In a medium saucepan, add the sugar, vinegar, vegetable oil and celery seed. Bring this to a boil.
- Pour the liquid over the vegetables.
- Cover and let stand 24 to 48 hours. Chill leftovers.