Four Bean Salad

This is another recipe (like the cabbage salad) that is easy and circulates into our weekly meals a lot. It’s especially great in the summertime when it’s too hot to cook or as a side dish for summer get togethers. I also like to play with the ingredients a bit, I’ve added cucumber to my most recent batch:

Four Bean Salad


For the Salad

  • 1 can (15.5 oz.) Black Beans
  • 1 can (15.5 oz.) Cannellini Beans
  • 1 can (15.5 oz.) Chick Peas
  • 1 can (15.5 oz.) Pinto Beans
  • 1 medium red onion, finely chopped
  • 4 medium tomatoes, cored, seeded, finely chopped
  • 2 tbsp finely chopped cilantro (I like cilantro and usually up this amount a lot)
  • 4 garlic cloves

For the dressing

  • 4 tbsp. red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Crushed Red Pepper & Ground Black Pepper to taste

Bean Salad Salad Bowl of Bean Salad copy


  1. Drain and rinse all the beans, combine all salad ingredients into bowl
  2. Mix ingredients for the dressing, pour over salad, toss to coat, serve chilled… even better the next day!

Some modifications I make:  String green beans work in this as well, and if I’m missing a can of one of the listed ingredients , I’ll replace with green beans. And since I’m a huge vinegar lover, I end up doubling what it says for this recipe.


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