Sweet and Tangy Four-Bean Salad


This delicious recipe is the perfect make-ahead solution. Simply combine green beans, red kidney beans, soybeans and wax beans with a bold dressing of cider vinegar, dry red wine, mustard and garlic.

Sweet and Tangy Four-Bean Salad
Photo: Andy Lyons
Prep Time:
30 mins
Chill Time:
4 hrs
Total Time:
4 hrs 30 mins


  • 8 ounce fresh green beans, trimmed

  • ¾ cup cider vinegar

  • cup tomato juice

  • ¼ cup vegetable oil

  • 3 tablespoon dry red wine or apple juice

  • ½ cup sugar

  • 2 teaspoon Worcestershire sauce

  • 2 teaspoon Dijon-style mustard

  • 1 clove garlic, minced (1/2 tsp.)

  • 1 12 ounce frozen shelled sweet soybeans (edamame), thawed

  • 1 14.5 ounce can cut wax beans, rinsed and drained

  • 1 15 ounce can red kidney beans, rinsed and drained

  • 1 bunch green onions, finely chopped

  • 4 large carrots, coarsely shredded


  1. In large saucepan cook green beans in boiling lightly salted water for 10 minutes or just until tender; drain and rinse with cold water. Set aside.

  2. In extra-large bowl combine vinegar, tomato juice, oil, wine, sugar, Worcestershire, mustard and garlic. Stir in beans, green onion, and carrot. Refrigerate, covered, 4 to 48 hours. Serve with a slotted spoon. Makes 12 (about 1-cup) servings.


Assemble and refrigerate 4 to 48 hours. The fresh green beans will lose some color as they marinate in the dressing. For brightly colored green beans cook and chill as directed, but do not add to salad. Cover and refrigerate separately, then toss in with the salad just before serving.

Nutrition Facts (per serving)

174 Calories
6g Fat
24g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 174
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 231mg 10%
Total Carbohydrate 24g 9%
Protein 7g
Vitamin C 14.2mg 71%
Calcium 80.8mg 6%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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