This 4 Bean Salad combines crisp green beans, tender canned beans, sharp red onion, and crunchy celery in a simple, tangy-sweet vinaigrette. Its flavor deepens as it rests in the fridge, resulting in a well-marinated side dish that you can rely on any time of the year. 

4 Bean Salad Recipe

A brief 2-minute blanch, followed by an ice bath, locks in the fresh green beans’ vivid color and crisp bite – a texture canned varieties simply can’t match. This make-ahead 4 bean salad recipe makes it an ideal choice for entertaining, as the salad requires at least two hours to chill and can be prepared up to three days in advance, with its flavors only improving as they meld.

a serving of bean salad with dressing

What is 4 bean salad?

This 4 bean salad is a vibrant, make-ahead side dish featuring a mix of canned kidney beans, garbanzo beans, and wax beans, combined with fresh blanched green beans, crisp red onion, and celery. It’s dressed in a bright, tangy-sweet vinaigrette of apple cider vinegar, Dijon mustard, garlic, and olive oil that perfectly marinates the beans. 

Chilled for at least two hours, it’s a classic, crowd-pleasing salad ideal for picnics, potlucks, holiday spreads, or outdoor barbeques. Basically, it’s the type of salad you can enjoy year round!

ingredients to make 4 Bean Salad

Ingredients needed to make this 4 bean salad recipe

For the bean salad:

  • Canned beans: This 4 bean salad consists of a mix of canned kidney beans, garbanzo beans, and wax beans. Make sure to drain and rinse these canned beans well before combining with the rest of the ingredients. 
  • Fresh green beans: Provides natural sweetness, a beautiful pop of bright green color, and lovely crunchy texture. I always prefer fresh green beans in this salad, but canned green beans can be used instead with no need to blanch them. 
  • Red onion: Adds a mildly sharp, crisp, and slightly sweet flavor to the salad. You can soak your sliced onion in water for 10-30 minutes to reduce its pungent flavor. 
  • Celery: Thinly sliced celery ribs add a delicious crunchy texture and contribute to the stunning array of colors in this 4 bean salad recipe. 
  • Fresh parsley: Chopped and mixed into the bean salad for extra freshness. Fresh dill, basil, mint, or cilantro are great for easily creating a different flavor profile.
pouring dressing over a salad

For the dressing:

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  • Apple cider vinegar: Provides a sharp, clean acidity to brighten the dressing. You could use white wine vinegar instead.  
  • Garlic: For depth of flavor. 
  • Dijon mustard: Adds a sharp, tangy, and complex flavor while simultaneously creating a perfectly blended, creamy-textured dressing that doesn’t separate.
  • Granulated sugar: Rounds out the sharp acidity. You can reduce the sugar called for in this recipe or use honey instead of refined sugar. 
  • Olive oil: Creates a rich, emulsified base and balances the acidity in the dressing. A neutral oil like avocado oil can also be used.
  • Kosher salt and pepper: The salt enhances all the other flavors and balances the sweetness while the pepper adds a touch of warmth.
preparing green beans

How do you make this 4 bean salad

Prepare the bean salad:

  1. Cook the green beans in a pot of boiling salted water for 2 minutes, or until just tender.
  2. Immediately transfer the green beans using a slotted spoon to a bowl of ice water to cool. Drain the beans and pat them dry with a clean paper towel. 
  3. Add the drained and rinsed canned beans (kidney beans, garbanzo beans, and wax beans), green beans, red onion, and parsley to a large bowl.
mixing a light salad dressing

Make the dressing:

  1. Add all of the salad dressing ingredients to a small bowl and whisk to combine. 

Assemble and chill:

  1. Pour the dressing over the bean salad and gently toss to coat. 
  2. Cover the bowl with plastic wrap and chill in the fridge for a minimum of 2 hours before serving to allow the beans to marinate in the dressing.  
delicious salad

Serving

This bean salad is a weekly fixture in our kitchen for good reason – it makes meal prep effortless! We use it for quick lunches, toss it with leafy greens or grains for dinner, and serve it alongside proteins like Lemon Dill Salmon, skillet chicken, or baked pork chops.

Come summertime, it’s a go-to for entertaining. It fits right in with a spread of other classic salads, such as no-mayo potato salad, Italian Spaghetti Pasta Salad, or a Zesty Quinoa Salad.

bean salad

Sandy’s tips and substitutions:

  • Salad storage: This fresh bean salad can be stored for 3-4 days in an airtight container in the fridge. 
  • Dressing storage: If you want to make the dressing ahead or make a double batch, store it in a glass jar in the fridge for up to a week. I prefer to keep my homemade dressings in mason jars, but any sealable jar or airtight container will work. Give it a good shake or whisk before using again. 
  • Make ahead: This 4 bean salad is the perfect salad to make in advance since it needs to be chilled for a minimum of 2 hours, allowing the beans to marinate in the dressing. You can also chill this salad for up to 3 days in advance for maximum flavor infusion. 
  • Salad add-ins: Salads can be so versatile, allowing you to mix and swap an array of delicious add-ins. Feel free to get creative and experiment with other varieties of salad ingredients, such toasted nuts (slivered almonds, walnuts), seeds (sunflower, pumpkin), crumbled or shredded cheese, pieces of crispy bacon, and more. 
a bite of bean salad
  • Double the recipe: Make a double batch of this 4 bean salad when serving a larger crowd. 
  • Uniform size matters: I like to make sure that the salad ingredients are sliced, diced, or chopped in uniform pieces so that the salad looks more appealing and to ensure every bite includes a perfect mix of flavors and textures. Try to cut all of the fresh green beans into 1-inch pieces. 
  • Be gentle when tossing to coat: When tossing the salad with the dressing, be careful that you don’t break up the soft canned beans. You don’t want to end up with a mushy, wet texture from being too heavy-handed. Your salad is also more visually appealing when the beans are intact in the salad. 
  • Drain well: Always ensure canned and blanched beans are well-drained so the salad doesn’t become watery.
dressed bean salads

Variations:

  • Bean swaps/add-ins: Use canned cannellini beans, black beans, black-eyed peas, or butter beans. Shelled and cooked edamame will also add a pop of color and plant-based protein to the mix. 
  • For a boost of protein: Add chunked tuna, flaked salmon, shredded chicken, diced salami or pepperoni, chopped hard-boiled eggs, or crispy bacon pieces to the salad. 
  • 4 bean and veggie salad: Add diced bell peppers (any color), halved cherry tomatoes, sweet corn (fresh off the cob or thawed frozen), or roasted red peppers.
  • Italian 4 bean salad: Use red wine vinegar, add 1/2 tsp dried oregano or Italian seasoning, and a pinch of red pepper flakes when making the dressing. 
  • Mediterranean 4 bean salad: Use lemon juice in the dressing instead of some of the apple cider vinegar, and add chopped fresh oregano or dill to the bean salad.
  • Southwestern 4 bean salad: Use black beans, corn, red onion, and cilantro. Dress the salad with lime juice, cumin, chili powder, and a neutral oil.
  • Greek 4 bean salad: Use chickpeas, cannellini beans, diced cucumber, Kalamata olives, red onion, and parsley. Dress the salad with lemon juice, olive oil, oregano, and add crumbled feta before chilling to serve.
  • Creamy 4 bean salad: Add 2-3 tablespoons of mayonnaise, sour cream, or plain Greek yogurt to the dressing for a richer, creamier coating.
beans in salad

Use up any leftover bean salad as a tasty taco filling, toss it in a basic green salad, or spoon it over a baked potato. It’s so versatile!

More bean salads you may want to try:

4 Bean Salad Recipe
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4 Bean Salad

Sandy Coughlin
This 4 Bean Salad is an easy, make-ahead side dish where fresh and canned beans take centerstage, marinated in a tangy vinaigrette. It’s the perfect addition to any meal!
Prep Time: 10 minutes
chill time: 2 hours
Total Time: 2 hours 10 minutes
Yield: 8
Print Recipe Pin Recipe

Ingredients
 

  • 1 15 ounce can kidney beans, drained and rinsed
  • 1 15 ounce can garbanzo beans, drained and rinsed
  • 1 15 ounce can wax beans, drained and rinsed
  • 2 cups fresh green beans cut into 1-inch pieces
  • ¼ cup red onion very thinly sliced
  • 2 celery ribs, thinly sliced
  • 2 Tbsp chopped parsley

Make the dressing:

Instructions
 

  • Cook the green beans in a pot of boiling salted water for 2 minutes, or until just tender.
  • Immediately transfer the green beans using a slotted spoon to a bowl of ice water to cool. Drain the beans and pat them dry with a clean paper towel.
  • Add the drained and rinsed canned beans (kidney beans, garbanzo beans, and wax beans), green beans, red onion, and parsley to a large bowl.

Make the dressing:

  • Add all of the salad dressing ingredients to a small bowl and whisk to combine.
  • Pour the dressing over the bean salad and gently toss to coat.
  • Cover the bowl with plastic wrap and chill in the fridge for a minimum of 2 hours before serving to allow the beans to marinate in the dressing.

Notes

Sandy’s tips:

  • Salad storage: This fresh bean salad can be stored for 3-4 days in an airtight container in the fridge. 
  • Dressing storage: If you want to make the dressing ahead or make a double batch, store it in a glass jar in the fridge for up to a week. I prefer to keep my homemade dressings in mason jars, but any sealable jar or airtight container will work. Give it a good shake or whisk before using again. 
  • Make ahead: This 4 bean salad is the perfect salad to make in advance since it needs to be chilled for a minimum of 2 hours, allowing the beans to marinate in the dressing. You can also chill this salad for up to 3 days in advance for maximum flavor infusion. 
  • Bean swaps/add-ins: Use canned cannellini beans, black beans, black-eyed peas, or butter beans. Shelled and cooked edamame will also add a pop of color and plant-based protein to the mix.  
    For a boost of protein: Add chunked tuna, flaked salmon, shredded chicken, diced salami or pepperoni, chopped hard-boiled eggs, or crispy bacon pieces to the salad.
Cuisine: American
Course: Salad
Calories: 41kcal, Carbohydrates: 8g, Protein: 1g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Sodium: 317mg, Potassium: 89mg, Fiber: 1g, Sugar: 6g, Vitamin A: 302IU, Vitamin C: 5mg, Calcium: 19mg, Iron: 0.4mg
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4 Bean Salad