Simple and delicious, this traditional four bean salad using canned beans is a classic for potlucks and cookouts! It’s easy to make ahead of time and tastes best after chilling for a few hours. Open a few cans, chop some onion, celery, and herbs, and coat it all in a sweet and tangy dressing that everyone will love.
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Dietitian Lizzie’s Notes
As a registered dietitian and vegetable enthusiast, I LOVE a fiber-rich recipe that still tastes amazing. This healthy four bean salad is exactly that! A medley of beans packs both dietary fiber and protein, and they get extra flavorful from sitting in apple cider vinaigrette for a few hours before serving.
Plus, I used honey to sweeten the dressing instead of white sugar…and in a much smaller amount than most other recipes for traditional bean salad. The result is less added sugar and more natural flavor! Last but not least, I used canned beans to keep the prep quick. Are you sold yet?!
If I’ve convinced you to bring this dish as a side or vegetarian main course for your next cookout, I’ll let you in on my expert secrets. Based on my experience testing this recipe many times, the key to a really flavorful bean salad is using more acid than oil and being generous with salt and herbs! When in doubt, add an extra pinch of kosher salt before serving. Enjoy!
Ingredients and Substitutions
- Canned green beans, red kidney beans, cannellini beans, and garbanzo beans (chickpeas): This is my favorite combo of beans used in four bean salad! However, you can easily mix it up and sub your favorites if desired. Some traditional versions use wax beans or lima beans instead of cannellini beans. You can also substitute edamame, pinto beans, or navy beans. I don’t recommend using lentils in the recipe, since their smaller size makes them more prone to getting mushy as they sit in the dressing.
- Celery: I love adding a little crunch to balance out the soft beans. Sub carrots, cucumber, or bell pepper if you don’t want celery.
- Red onion: Use shallots or yellow onion if needed. Dice into fine pieces to prevent it from being too overpowering.
- Basil and parsley: Substitute other fresh herbs, such as mint or dill, but keep in mind that they each offer a different flavor. If you don’t have fresh herbs, sub about 1 to 2 teaspoons each of dried.
- Extra virgin olive oil: Substitute avocado oil or a more neutral tasting oil if desired.
- Apple cider vinegar: Apple cider vinaigrette is the most common dressing on four bean salad, since the vinegar is a little sweeter than others and livens up the earthy beans. If you want the dressing to be tangier and not as sweet, use red wine vinegar or white wine vinegar. Lemon juice would also work.
- Honey: Add more or less depending on how sweet you like your dressings. If you’re not a fan of honey, use granulated sugar. Maple syrup also works as a substitute but will contribute a slightly different flavor.
- Salt and pepper: Don’t be shy with the salt! It makes the dressing pop.
How to Make Four Bean Salad
The full recipe card with instructions for making bean salad from scratch is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Combine the ingredients in a large bowl. Be sure to drain and rinse the canned items well to remove the brine and excess moisture.
Whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until smooth.
Pour the dressing over the ingredients.
Stir until evenly coated. Be gentle while stirring to avoid breaking apart the beans. Chill the salad for at least four hours to allow the flavors to marinate.
Make It Your Own
- Up the veggies: Add diced red bell pepper, cucumber, and/or canned corn.
- Use fresh green beans: For a fresher taste, sub fresh cut green beans that have been blanched for 2 to 3 minutes in boiling water.
- Change the herbs: Use fresh dill instead of basil or mint instead of parsley for a different flavor profile.
- Add heat: Add ½ teaspoon crushed red pepper flakes to the dressing and/or sliced pepperoncini peppers to the mix.
- Make it Mediterranean: Add fresh garlic, halved cherry tomatoes, feta cheese, and fresh oregano, and sub red wine vinegar in the dressing.
Serving Ideas
Four bean salad is an excellent side dish for cookouts and BBQs, pairing well with burgers, hot dogs, brats, skewers, wraps, sandwiches, and barbecue chicken. For a very veggie-forward meal, serve it alongside my Sweet Potato Black Bean Burgers, Vegetable Skewers with Halloumi, or Grilled Cod and Veggie Foil Packets.
Storage
When stored in an airtight container, four bean salad will last in the refrigerator for 3 to 5 days. The green beans and onion, in particular, will soften over time and the beans may absorb the dressing. If the salad seems dry, add an extra drizzle of vinegar or oil and stir well before serving. I don’t recommend freezing this recipe, since the beans and veggies tend to get mealy when thawed.
More Bean Salad Recipes
📖 Recipe
Four Bean Salad
Ingredients
- 14.5 ounces canned green beans - drained and rinsed
- 15 ounces canned kidney beans - drained and rinsed
- 15 ounces canned chickpeas - drained and rinsed
- 15 ounces canned cannellini beans - drained and rinsed
- 1 cup finely diced red onion - from ½ large onion
- 2 small ribs celery - diced, about ½ cup
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons basil chiffonade
- ¼ cup extra virgin olive oil
- ⅓ cup apple cider vinegar
- 3 tablespoons honey
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Drain and rinse the canned green beans and other beans.
- Dice the red onion and celery, and prepare the herbs. Be sure to cut the onion into small pieces so that it's not too overpowering.
- Combine green beans, kidney beans, chickpeas, cannellini beans, diced red onion and celery, parsley, and basil in a large bowl.
- In a separate small bowl or measuring cup, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until smooth.
- Pour the dressing over the salad ingredients. Stir gently, to avoid mashing the beans or green beans, until well-coated
- Cover and refrigerate for at least four hours or overnight for maximum flavor. Stir occasionally if possible.
- Serve and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Subs: Use edamame or wax, pinto, or navy beans if desired.
- Storage: Keep leftovers in an airtight container in the refrigerator for 3 to 5 days. The onion and green beans may get softer over time, and the dressing may get absorbed. Add a drizzle of olive oil and vinegar to freshen it up if needed. Do not freeze.
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