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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.

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.

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

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

Sweet and Tangy Four Bean Salad

Course: Side Dish

Cuisine: Southern

Keyword: marinated salad

Prep Time: 15 minutes

Cook Time: 0 minutes

Refrigerate: 8 hours

Servings: 10

Author: Christin Mahrlig

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

Print Recipe

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.

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