This DELICIOUS, 4-Bean Salad is easy to make from scratch in 10 minutes, and is a perfect side dish for family celebrations, picnics, or potlucks!
I love Summertime… warm days of sunshine, BBQ’s on the back deck, enjoying the company of friends and family. We also enjoy the variety of wonderful foods we share when we get together… including Nanci’s 4-Bean Salad, which can be made in under 10 minutes!
Where I Got The Recipe For This 4-Bean Salad
I received this recipe from a friend named Nanci that I was privileged to be in a Bible Study group with. She told me it was a GREAT 4-bean salad, and thought we might enjoy it! With a grateful heart I jotted down the recipe.
I’m pretty sure Nanci said she had been handed down the recipe from her mother-in-law. Once I got home, I added it to the BIG box of recipes on my desk that I want to try. There it sat… in the huge pile of recipes I wanted to make.
I’ve been hanging on to her recipe for over a year now (shame on me), and FINALLY got around to making it. Oh boy… am I glad I did! It is so very easy to make (in under 10 minutes), and the flavor is remarkable (even better than store-bought)!
This 4-bean salad is so good (and PERFECT for summer picnics, BBQ’s or family get-togethers year round), I knew I wanted to share it on this blog!
How To Make Nanci’s 4-Bean Salad
Open the cans, and drain and rinse all of the beans. Place the drained green, wax, kidney and garbanzo beans, sliced green pepper and red onion in a large mixing bowl.
In small separate bowl, whisk the oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour this mixture over the beans, and stir gently to mix all ingredients together.
Cover the 4-bean salad well, and place it in the refigerator. The flavor of this salad is best developed when it has been refrigerated for at least 8 hours or overnight!
Stir the salad occasionally during the refrigeration process. Place Nanci’s 4-Bean Salad into a nice serving bowl (big enough to hold 8 cups of salad), serve, and enjoy!
The salad itself takes less than 10 minutes to throw together. I recommend mixing it up either EARLY in the morning for a late dinner OR making salad in the evening for serving the next day.
Either way you choose to prepare it, I really think you will LOVE this delicious, flavor-filled simple bean salad! Have a great day!
Looking For More Side Salad Recipes?
All of my recipes can be found in the Recipe Index, located at the top of the page. A few of our favorite side salads you might enjoy include:
- Broccoli Salad
- Lemon Herb Couscous Salad
- Pistachio Pineapple Fluff Salad
- Spiralized Carrot Salad in Lemon Ginger Dressing
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Recipe Source: My friend, Nanci Peck
- 1 can green beans
- 1 can kidney beans
- 1 can garbanzo beans
- 1 can yellow wax beans
- 1 small green bell pepper , sliced thin
- 1 small red onion , sliced thin
- 1/3 cup vegetable oil
- 2/3 cup white vinegar
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Drain and rinse all beans. Place drained beans, green pepper and red onion in large mixing bowl.
- In small separate bowl, whisk oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour over beans; stir gently to mix all ingredients together.
- Cover salad and refrigerate. The flavor of this salad is best developed when it has been refrigerated for at least 8 hours or overnight! Stir salad occasionally during the refrigeration process. Serve, and enjoy!
*Cans of beans are standard size (15.5 ounces)
*Prep time shown does not indicate refrigeration time (8 hours or overnight is best for flavors to saturate!)
Here’s one more to pin on your Pinterest boards!