Dense Four Bean Salad Recipe

This dense bean salad is the ultimate make-ahead dish, combining hearty beans, fresh vegetables, and a zesty dressing that only gets better as it marinates. Packed with fiber, protein, and a medley of flavors, this salad is both nourishing and satisfying. It’s perfect as a light main dish or a versatile side, ideal for meal prep, potlucks, or a quick lunch on the go. Plus, it’s easy to customize—use your favorite beans, add crunchy vegetables, or toss in fresh herbs to make it your own!

Dense Bean Salad Recipe

Salads are my most favorite thing in the world. Well, next to soup, but sometimes soup is just too darn hot to eat in the summer! I like being able to make ahead a recipe that I can dish up for lunch for a few days in a row and over time, it only gets better.

Or better yet, a quick recipe like this four bean salad can be whipped up for a barbeque as the perfect side dish. It doesn't take a lot of time and it can be made the night before to help you stay on track for your day.

There are several variations of a four bean salad. This one has fresh summer-ripe grape tomatoes and a delicious tangy vinegar and oil dressing. It's perfect for serving a crowd that might have some food aversions or restrictions.

What kinds of beans should I use in a Four Bean Salad?

There are several different kinds of beans you can use for four bean salads. Some call for green beans, others call for wax beans. This one calls for kidney beans, black beans, garbanzo beans, and great northern beans. 

I love the freshness I get from adding vine-ripened grape tomatoes and fresh red onion, but you can also leave this step out and get a fun variation on this recipe.

Feel free to season to taste. Some like this bean salad spicy, some like it zestier. Play around with the seasonings and make it however you like it!

Four Bean Salad Recipe

Yield: 8

Author: Rachel Teodoro

Four Bean Salad

prep time: cook time: total time:

This vegan four bean salad is the perfect side dish. It's healthy, tasty and nutritious!

ingredients:

• INGREDIENTS:
• 1 can (15 oz.) Kidney Beans
• 1 can (15 oz.) Black Beans
• 1 can (15 oz.) Great Northern Beans
• 1 can (15 oz.) Garbanzo Beans
• 3 cups Grape Tomatoes (halved)
• 2 cups Red Onion (diced)
• 2 tbsp Cilantro (diced)
• 2 tbsp Parsley (diced)
• 1 tbsp Garlic (diced)
• 1/4 tsp Cayenne
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 3 tbsp Balsamic Vinaigrette
• 2 tbsp Extra Virgin Olive Oil
• 3 tbsp Lemon Juice

instructions:

How to cook Four Bean Salad

1. INSTRUCTIONS:
2. Combine kidney, black, great northern and garbanzo beans in a large bowl.
3. Stir in grape tomatoes and red onions.
4. Add cilantro, parsley, garlic, cayenne, salt, pepper, balsamic vinaigrette, extra virgin olive oil and lemon juice. Stir well.
5. Garnish with cilantro and/or parsley. Serve and enjoy!

Created using The Recipes Generator

4 Bean Salad Variations

For some variation for your four bean salad consider adding: 

Avocado

Pasta

Corn

Feta Cheese

Enjoy this refreshing summer four bean salad. It's a crowd favorite! You won't be coming home with any leftovers I can promise you that!

Try out these other great summer recipes!

Cowboy Caviar

Quick Pickle Recipe

Mediterranian Pasta Salad

Summer Slaw with Dill Weed Dressing

Strawberry Yogurt Salad

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