Sweet and Tangy Four Bean Salad

May 14, 2024 - Country Cooking

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. This is such a delicious bean salad recipe.

Make-Ahead Recipe

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.

How To Serve Sweet and Tangy Four Bean Salad

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

Which Type Of Beans To Use

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

Variations and Additions

Instead of pimentos, use some diced red bell pepper.

Add some chopped fresh parsley or dill.

To make it spicy, add a pinch or two of crushed red pepper flakes.

How To Store

Can be stored in an airtight container in the refrigerator for 4 to 5 days.

More Summer Side Dish Recipes

Marinated Tomatoes

Pickled Cucumbers and Onions

Broccoli Orange Feta Salad

Creamy Tomato and Cucumber Salad

Cucumber Coleslaw


Sweet and Tangy Four Bean Salad

Sweet and Tangy Four Bean Salad is full of beans, celery, onions, and pimentos all marinated in a sweet and tangy dressing.
Course Side Dish
Cuisine Southern
Keyword marinated salad, vegetarian
Prep Time 15 minutes minutes
Cook Time 0 minutes minutes
Refrigerate 8 hours hours
Servings 10
Calories 288kcal
Author Christin Mahrlig


1/2 cup vegetable oil1/2 cup apple cider vinegar2/3 cup sugar1/2 teaspoon salt1/2 teaspoon black pepper2 teaspoons Dijon mustard1 teaspoon Worcestershire sauce1 (14.5-ounce) can green beans, drained1 (14.5-ounce) can wax beans, drained1 (15-ounce) can red kidney beans, rinsed and drained1 (15-ounce) can garbanzo beans, rinsed and drained1 celery stalk, finely chopped1/2 red onion, finely chopped1 (2-ounce) jar diced pimentos, drained2 green onions, sliced


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.


Nutritional info is provided as an estimate only and will vary based on brands of products used.


Calories: 288kcal | Carbohydrates: 39g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 257mg | Potassium: 460mg | Fiber: 8g | Sugar: 18g | Vitamin A: 489IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 3mg

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Originally posted May 7, 2017.

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