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Four bean salad

This quick and easy four bean salad is simple and delicious. With a tangy vinaigrette it's perfect for a bbq, bring a plate (pot luck) or a picnic. Tuck in!
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Dinner, Light lunch, lunch, Side Dish
Cuisine: American, Australian
Keyword: Bean and corn salad, Bean salad, Mixed bean salad, Quck bean salad


  • 2 - 3 large handfuls (9oz/250gms) green beans
  • 1 tin (15oz/410gms) red kidney beans
  • 1 tin (15oz/410gms) chickpeas (garbanzo beans)
  • 1 tin (15oz/410gms) butter beans
  • 1 tin (15oz/410gms) corn kernels
  • 1 medium red capsicum (bell pepper)
  • 1 medium red onion
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • ¼ cup fresh lemon juice


  • Bring about four cups of water to boil. Trim the ends off the green beans and cut them in half.
  • Add the green beans to the boiling water and cook for two minutes. Remove and drain well in a colendar, then run under cold water untill cool.
  • Drain the kidney beans, butter beans, chick peas and rise well to remove the canning liquid. Drain the corn kernels.
  • Peel and dice the red onion. Dice the red pepper. Juice the lemon.
  • Add the drained beans and corn, cooked green beans and diced red onion and capsicum to a large bowl and mix well. Drizzle over the olive oil, red wine vinegar and lemon juice. Mix well, transfer to a serving bowl if eating straight away or to a covered container to store in the fridge if making ahead. Delicious!


This salad can be thrown together in a matter of minutes, but really benefits from a couple of hours chilling in the fridge to let the flavors develop.  It can also be made the night beforehand and chilled in the fridge overnight.