Sweet and Tangy Four Bean Salad

Sweet and Tangy Four Bean Salad is an old-fashioned potluck favorite that you probably remember your grandmother making. Beans, celery, red onion, and pimentos are marinated in a sweet and tangy dressing. This is such a delicious bean salad recipe.

Make-Ahead Recipe

Sweet and Tangy Four Bean Salad is best made a day or two or even three in advance so it’s the perfect make-ahead potluck offering and it is great for family gatherings.

How To Serve Sweet and Tangy Four Bean Salad

Serve chilled or at room temperature. It makes a great side for hot dogs, burgers, or barbecued chicken.

Which Type Of Beans To Use

I use kidney beans, green beans, wax beans, and garbanzo beans, but you can switch the beans up. Navy beans, black beans, lima beans, or black-eyed peas would be good and even edamame will work in this recipe.

Variations and Additions

• Instead of pimentos, use some diced red bell pepper.
• Add some chopped fresh parsley or dill.
• To make it spicy, add a pinch or two of crushed red pepper flakes.

How To Store

Can be stored in an airtight container in the refrigerator for 4 to 5 days.

More Summer Side Dish Recipes

• Marinated Tomatoes
• Pickled Cucumbers and Onions
• Broccoli Orange Feta Salad
• Creamy Tomato and Cucumber Salad
• Cucumber Coleslaw

Print

Sweet and Tangy Four Bean Salad

Sweet and Tangy Four Bean Salad is full of beans, celery, onions, and pimentos all marinated in a sweet and tangy dressing.

Course Side Dish

Cuisine Southern

Keyword marinated salad, vegetarian

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Refrigerate 8 hours hours

Servings 10

Calories 288kcal

Author Christin Mahrlig

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup apple cider vinegar
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 (14.5-ounce) can green beans, drained
• 1 (14.5-ounce) can wax beans, drained
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1 (15-ounce) can garbanzo beans, rinsed and drained
• 1 celery stalk, finely chopped
• 1/2 red onion, finely chopped
• 1 (2-ounce) jar diced pimentos, drained
• 2 green onions, sliced

Instructions

• In a large bowl, whisk together oil, vinegar, sugar, salt, pepper, Dijon mustard, and Worcestershire sauce.
• Add remaining ingredients, except green onions. Stir. Cover and refrigerate for 8 to 48 hours.
• Garnish with green onion.

Notes

Nutritional info is provided as an estimate only and will vary based on brands of products used.

Nutrition

Calories: 288kcal | Carbohydrates: 39g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 257mg | Potassium: 460mg | Fiber: 8g | Sugar: 18g | Vitamin A: 489IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 3mg

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Originally posted May 7, 2017.

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