This classic mixed bean salad a perfect side dish for picnics and social gatherings. It’s so versatile, it can be made with just about any type of beans you have on-hand.
This 4-Bean Salad can be prepared in about 20 minutes or less. The simplicity and widespread enjoyment of this salad have made it a Food for Life classic for Physicians Committee for Responsible Medicine.
We love this mixed bean salad because it’s…
- Simple to make
- Requires no cooking
- Packed with healing nutrients
- Loaded with flavor
Because it is such a beautiful dish, this is perfect for taking to social gatherings because it’s so easy to make and can even be made ahead.
This colorful dish–packed with beans, colorful bell peppers, corn, and red onions and is marinated in a homemade balsamic vinaigrette.
Ingredients in 4-bean salad
In addition to the four kinds of beans used in this mix bean salad, we also add corn niblets, red onion, and red bell pepper.
You really can use any type of beans that you like, so the recipe can be adjusted to preference. These are the beans we normally use.
- baby limas
- red kidney beans
- black-eyed peas
How to make mixed bean salad
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
This recipe is so simple anyone can make it, and it doesn’t even require any cooking at all.
Begin by dicing up the red bell pepper and onions. I like to make pretty small chunks, but you can slice them any size you prefer.
I am often asked what knives I use and recommend for cooking, and my favorite brand is Victorinox Swiss Army Cutlery. Yes, that’s the same company that makes the Swiss Army Knife. These knives come with a lifetime guarantee and are very reasonably priced. I absolutely love mine.
As I mentioned before, any typle of beans can be used in this recipe, and they can be fresh, frozen, or from a can.
I usually buy the canned pintos and red beans and then use frozen baby limas and blackeyed peas. But, make them all fresh if preferred.
Frozen baby lima bean and blackeyed peas make this dish not only delicious but also beautifully colorful. Place them in the colander under warm water to defrost.
I also highly recommend using frozen corn in this recipe. Canned corn just doesn’t have the fresh taste needed. Simply run warm water over the frozen corn to defrost it.
Combine all of the veggies–beans, corn, diced onion, and diced red bell pepper–in a large mixing bowl. You’ll need it to be pretty big to have enough room for stirring.
Dressing options for this bean salad
The Physicians Committee for Responsible Medicine’s original recipe calls for any bottled fat-free Italian dressing.
Recently, the fat-free bottled Italian dressing I used for this began to add a tiny bit of oil. Bummer! So, I decided to try using my Oil-Free, 3-Ingredient Salad Dressing with this recipe. I tried it out with a classroom full of Food for Life participants and they loved it!
It’s so easy to make with only 3 ingredients–balsamic vinegar, Dijon mustard, and maple syrup.
Just combine the three ingredients in a bowl and whisk together well. This stuff is excellent on garden salads, pasta salad, and bean salad.
Pour the balsamic dressing over the top of the large bowl of veggies and stir well. It can be served immediately or refrigerated to marinate for a few hours or even overnight.
*Originaly published January 2016
Your Questions Answered:
Q: How long does bean salad last?
A: My experience has been that it keeps well in an airtight container in the refrigerator for up to 5-7 days.
Q: How do you make bean salad from scratch?
A: Simply combine the cooked beans, corn, and diced veggies with a vinegar-based dressing and serve.
Q: Can this recipe be frozen?
A: I’ve never tried freezing it but see no reason why it wouldn’t do just fine.
Q: Can I use black beans instead?
A: Absolutely! Any beans you like can be substituted in this recipe.
Other great bean recipes
- 1/2 cup fat-free Italian salad dressing, or 3-2-1 dressing
- 1-1/2 cups kidney beans, 15 oz can, drained and rinsed, or fresh cooked
- 1-1/2 cups pinto beans, 15 oz can, drained and rinsed, or fresh cooked
- 1-1/2 cups black eyed peas, 15 oz can, drained and rinsed, or fresh cooked
- 1 10 oz pkg frozen lima beans, thawed
- 1 cup frozen corn, thawed
- 1 large red bell pepper, diced
- 1/2 medium purple onion, diced
- 1 tsp salt, or to taste
- 1 tsp black pepper, or to taste
- 6 Tbsps balsamic vinegar
- 1/4 cup Dijon mustard (or other mustard preferred)
- 2 Tbsp maple syrup
- Begin by dicing up the red bell pepper and onions. I like to make pretty small chunks, but you can slice them any size you prefer.
- If using canned pintos and red beans, I drain them in a colander and rinse them by running warm water over the top.
- Frozen baby lima bean and blackeyed peas make this dish not only delicious but also beautifully colorful. Place them in the colander under warm water to defrost.
- I also highly recommend using frozen corn in this recipe. Canned corn just doesn’t have the fresh taste needed. Simply run warm water over the frozen corn to defrost it.
- Combine all of the veggies–beans, corn, diced onion, and diced red bell pepper, salt & pepper–in a large mixing bowl. You’ll need it to be pretty big to have enough room for stirring.
- Make the balsamic dressing by whisking together the 3 ingredients.
- Pour the balsamic dressing over the top of the large bowl of veggies and stir well. It can be served immediately or refrigerated to marinate for a few hours or even overnight.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 10
Amount Per Serving: Calories: 247Total Fat: 3gCarbohydrates: 42gFiber: 12gSugar: 5gProtein: 14g
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