Marinated Four Bean Salad

Beans, Beans, the Magical Salad Machine! 🌱🎉

Okay, so, ever had one of those nights where you just wanna throw something together, but it’s gotta be super fresh and tasty? Like, you’re not trying to heat up the whole house, right? Well, I’ve got the perfect solution. Marinated Four Bean Salad, y’all! It’s like summer in a bowl, and I can’t get enough of it.

Okay, Let’s Talk Ingredients

Alright, picture this: you’re in the grocery store, and you just grab all the colorful cans of beans like you’re stocking up for a bean apocalypse. You need:

– 1/2 cup of granulated sugar (don’t judge; it’s for the tang!)
– 1/3 cup apple cider vinegar (the magic elixir)
– 2 tablespoons olive oil (extra virgin if you wanna feel fancy)
– 1/2 teaspoon salt
– 1/2 teaspoon pepper (or more if you wanna live on the edge)
– 1 can of red kidney beans (14.5 oz, obviously)
– 1 can of garbanzo beans (also 14.5 oz, like, why change the size?)
– 1 can of green beans (15 oz; we love variety)
– 1 can of wax beans (15 oz too, it’s a bean party)
– 1/2 red onion, sliced (not too thick, we don’t want it overpowering)
– 1 jar of diced pimentos (2 oz, adds that pop of color!)
– A handful of fresh parsley, chopped (because it’s green and earthy and pretty)

So Here’s Why I Make This Constantly

Okay, story time! So, last summer, I was having friends over for a BBQ, and I panicked—like, what do I make that’s not just burgers and chips? I saw this recipe and thought, “Why not?” I whipped it up, and let me tell you, people were raving about it! I mean, it’s colorful, super easy, and can sit in the fridge for ages. Plus, it’s one of those potluck staples that just kinda makes you look like you really know what you’re doing, ya know? 🤷‍♀️ Anyway, my buddy Kelly even asked for the recipe, and I was like, “Sure! But like, you have to promise to share it too!”

(Another beautiful shot because we can’t get enough!)

The One Trick That Changes Everything

Okay, so here’s the game changer: when you’re mixing all the beans, make sure to drain and rinse them really well. Like, we don’t want any of that funky can juice in our salad. Just drain, rinse, and let them shine! It makes a huge difference in flavor and keeps it fresh. Trust me, you’ll thank me later.

Don’t Mess This Up (My Top Tips)

Listen up! You wanna avoid a couple of rookie mistakes:

1. Too Much Sugar: Seriously, it’s easy to go overboard. Start with the amount in the recipe and taste before you add more.

2. Skipping the Chill Time: You gotta let this salad marinate! It’s like a flavor party in the fridge—don’t rush it.

3. Bean Overload: Don’t be tempted to add too many beans. Stick to the recipe so it’s not a mushy mess.

How to Keep Them From Disappearing (Or, How to Store Them)

So, here’s the deal—once you make this, it’ll vanish quicker than you can say “bean salad.” But if you want to save some (good luck!), just keep it in an airtight container in the fridge. It can last 3-5 days, but honestly, it’s usually gone by day two. And it tastes even better the longer it sits! 🥳

If You Liked This, You’ll Probably Like These Too

If you’re vibing with this, you’ll totally love:

1. Classic Potato Salad – everyone’s fave, super creamy!
2. Caprese Salad Skewers – fresh, easy, and fancy-looking!
3. Mediterranean Chickpea Salad – all the colors and flavors!

So, what do you think? Are you ready to try this bean fiesta? 🌟 What’s your go-to summer side dish? I’m always looking for new ideas!