Sweet and Tangy Four Bean Salad

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

Originally posted May 7, 2017.

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