Four Bean Salad

4.3 of 5 (22)
member ratings
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 37.3
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 93.8 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.6 g

View full nutritional breakdown of Four Bean Salad calories by ingredient

Number of Servings: 7


    1 Can Green Beans
    1 Can Wax Beans
    1 Can Kidney Beans
    1 Can Chickpeas (Garbanzo Beans)
    sugar Sub. equal to .50 cup sugar)
    .66 Cup Vinager
    .33 Cup Olive Oil
    1 teaspoon Salt
    .25 teaspoon Pepper


rinse beans drain and place in large bowl,
set aside.

in blender add, sugar sub. vinager, oil, salt and Pepper and blend well.

Pour liquid ingredients over bean cover and refrigerate over night.

Number of Servings: 7.5

Recipe submitted by SparkPeople user NORMER.

Member Ratings For This Recipe

  • no profile photo

    3 of 3 people found this review helpful
    WAY TOO LOW ON CALORIE/NUTRITION!!!!! Alert 107 calories for less than a 1/3 of a can WRONG INFO GUYS - 2/20/09

  • no profile photo

    2 of 2 people found this review helpful
    I was concerned on the calories in this recipe and I used the calculator on here and I got 1,538 calories for whole recipe. At 14 servings, it is 107.1 calories a serving. Thank you for the calorie alert. - 3/7/07

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    I thought this was very good! I make the traditional three bean salad but adding the chick peas made it all that much better. It was colorful and appealing I will make this version from now on. - 8/18/07

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    1 of 1 people found this review helpful
    Watch out folks - the calorie content is WAY off. 14 servings x 20 calories = 280 cals for the total dish??? There is 630 cals in the olive oil alone, not to mention 4 cans of beans!!! Sounds delicious and nutritious, but high cal! - 3/7/07

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    1 of 1 people found this review helpful
    This is one of my favorite salads! The recipe I first saw used lemon juice instead of vinegar. You can eat it the day it is made, but it is definitely better after sitting overnight.
    It is also great if you add some sweet onions or chopped celery.
    - 3/7/07