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Mom’S 4 Bean Salad

Mom's 4 Bean Salad recipe image
This classic four-bean salad is a refreshing, make-ahead side dish perfect for picnics, potlucks, or summer barbecues. Featuring a colorful mix of green beans, wax beans, kidney beans, and garbanzos, it offers a satisfying crunch and hearty texture. The dressing is a bright, zesty blend of wine and cider vinegar, sugar, tarragon, and basil, creating a sweet-and-sour flavor profile that penetrates the beans as they chill. The longer it sits, the better it tastes, allowing the flavors to meld beautifully. Serve it cold or at room temperature for a vegan-friendly dish that brings home-style comfort to any table.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 513.1
Dietary: Gluten-free
Description
This classic four-bean salad is a refreshing, make-ahead side dish perfect for picnics, potlucks, or summer barbecues. Featuring a colorful mix of green beans, wax beans, kidney beans, and garbanzos, it offers a satisfying crunch and hearty texture. The dressing is a bright, zesty blend of wine and cider vinegar, sugar, tarragon, and basil, creating a sweet-and-sour flavor profile that penetrates the beans as they chill. The longer it sits, the better it tastes, allowing the flavors to meld beautifully. Serve it cold or at room temperature for a vegan-friendly dish that brings home-style comfort to any table.
Ingredients
  • 2 can Green beans, cut
  • 1 can Wax beans, cut
  • 1 can Red kidney beans
  • 1 can Garbanzos
  • 5 small Onions (or 2-3 big ones)
  • 1 cup Sugar
  • 1/2 cup Wine vinegar
  • 1/2 cup Cider vinegar
  • 1 teaspoon Tarragon
  • 1/2 teaspoon Basil
Directions
  1. 1
    Drain the liquid from the canned green beans and wax beans, and reserve this juice in a measuring cup.
  2. 2
    Drain the kidney beans and garbanzos in a colander and rinse them thoroughly under cold water; discard the rinsing water.
  3. 3
    Peel the onions and slice them thinly into rings, then separate the rings with your fingers.
  4. 4
    In a large serving bowl, create a layer using one-quarter of the separated onion rings.
  5. 5
    Add a layer of one-third of the green beans, followed by one-third of the wax beans.
  6. 6
    Top with one-third of the mixed kidney beans and garbanzos.
  7. 7
    Repeat the layering process two more times until all ingredients are used, finishing with the remaining onions on top.
  8. 8
    Gently shake or tap the bowl to help settle the layers evenly.
  9. 9
    Measure the reserved bean juice; if you do not have at least 2 cups, add enough water to reach that amount.
  10. 10
    In a separate bowl, whisk together the sugar, wine vinegar, cider vinegar, tarragon, and basil until the sugar is dissolved.
  11. 11
    Taste the dressing and adjust if necessary; it should taste distinctly sweeter and more sour than the final dish you desire.
  12. 12
    Pour the dressing evenly over the layered beans in the bowl.
  13. 13
    Cover the bowl and refrigerate for at least 2 days to allow the flavors to meld and the beans to absorb the dressing.
  14. 14
    Toss gently before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 513.1kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 27.4mg2%
Total Carbohydrate 114.9g39%
Dietary Fiber 16.6g67%
Sugars 77.3g
Protein 15.5g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bean salad, four bean salad, green beans, wax beans, kidney beans, garbanzos, chickpeas, vinegar dressing, tarragon, basil, vegan salad, picnic food, potluck side, marinated beans, summer salad, make ahead
Read it online: https://www.chefs-mate.com/recipe/moms-4-bean-salad/