I made this delicious, classic four bean salad as a quick side last night, and it was a great reminder of summer cookouts and picnics to come! It’s one of my husband’s favorites. If you aren’t much of a cook, and you were asked to bring a side dish for any dinner in the future, trust me… you should give this one a try. It’s easy, it’s quick to throw together, and after just an hour in the fridge (or travel time), it will be delicious. Even better the next day!
A few tips:
If you aren’t a wiz with the knife and don’t like chopping, try using any chopper you feel more comfortable with. But let’s keep working on those chopping skills!
I prefer the onions and celery to be diced finely in this recipe. It’s not the star in the salad, but it is necessary to add a fresh and needed crunch.
If you soak the red onion in water for 5-10 minutes and drain, it will remove some of its harshnesses.
If you want to take the salad over the top, add some freshly chopped cilantro or parsley after you add the dressing and toss it all together.
Use a large bowl to mix the beans, onions, celery, and dressing together, then place everything into a nice serving bowl.
I prefer to drain and rinse all the beans with cool water to wash out the canned flavor.
1 15-ounce can garbanzo beans, drained and rinsed
1 15-ounce can green beans, drained and rinsed
1 15-ounce can light red or pink kidney beans, drained and rinsed
1 15-ounce can waxed beans, drained and rinsed
2 celery stalks, washed, trimmed, and chopped fine
4 spring onions, rinsed and chopped fine
1/4 red onion, diced finely
1/3 cup white vinegar
1/4 cup granulated sugar
1/4 cup vegetable oil
1-1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
In a jar with a lid, combine the vinegar, sugar, oil, salt, and pepper. Close the lid and shake well.
Combine everything in a bowl, mixing well. Transfer to a serving bowl. Cover with plastic wrap. Refrigerate for at least one hour to overnight so beans can absorb flavors.