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This refreshing, tangy, and colorful Four Bean Salad is the perfect side for your warm-weather cookouts, weekly meal prep, or potluck contribution. It’s made entirely with whole-food plant-based (WFPB) ingredients—no oil, no refined sugar, just pure, wholesome flavor!
If you love retro-style picnic salads but want something healthier and plant-based, this WFPB Four Bean Salad is just the recipe you need!
I first discovered this classic when I moved to the U.S. and someone invited me to a potluck—one taste and I was hooked. It was colorful, tangy, and surprisingly satisfying. Inspired by that first bite, I created this whole food plant-based version that skips the oil and refined sugar but keeps all the flavor.
Think fiber-rich beans, crisp veggies, and a zippy apple cider vinaigrette sweetened with maple syrup.
It’s vibrant, hearty, and oh-so-simple to make. One bowl, no cooking, maximum flavor.
Let it chill overnight (if you can), and you’ve got a dish that just gets better with time!
WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?
This Recipe is vegan and:
- Dairy-Free
- Egg-Free
- Nut-Free
- Gluten-Free
- Refined Sugar-Free
- Oil-Free
- Soy-Free
WHY THIS RECIPE WORKS AND WHY IS IT GOOD FOR YOU
This salad is loaded with plant-based protein and fiber from four different types of beans.
The raw veggies provide crunch and nutrients like vitamin C and potassium, while the apple cider vinegar supports digestion.
Unlike traditional versions, this one does not contain oil or processed sugar—just whole ingredients you can feel good about. It’s also ideal for batch prep since it tastes even better the next day!
HOW TO PREPARE THIS HEALTHY FOUR BEAN SALAD
📌(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes)
Simply mix four types of beans with crunchy chopped veggies and toss in a tangy-sweet vinaigrette. Chill for a few hours (optional) and enjoy! Super easy, budget-friendly, and made with pantry staples.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Find all my plant-based kitchen’s essential tools and ingredient staples in my Amazon Storefront.
To make this recipe, you’ll need:
- Mixing Bowls – To combine all the beans and veggies.
- Whisk – To mix the vinaigrette dressing.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this recipe:
Salad base:
- Green Beans (canned or blanched fresh) – Adds color and a tender-crisp texture.
- Wax Beans or More Green Beans – Mild flavor and color contrast.
- Kidney Beans – Earthy, hearty, and protein-rich.
- Garbanzo Beans (Chickpeas) – Creamy texture and satisfying bite.
- Red Onion – Sharp and punchy flavor to balance the sweetness.
- Celery – Crunchy and fresh.
- Bell Peppers – Add color and a mild peppery flavor.
Dressing:
- Apple Cider Vinegar – Provides the signature tang.
- Maple Syrup – A Natural sweetener to balance acidity.
- Dijon Mustard – For depth and slight heat.
- Garlic & Onion Powder – Savory background notes.
- Salt & Pepper – Optional but enhances flavor.
DIRECTIONS
To prepare this recipe, follow these steps:
Drain and rinse the Beans. And prep the veggies.
In a large bowl, combine all the drained beans and chopped vegetables.
Whisk together the dressing ingredients in a small bowl.
Pour the dressing over the bean mixture and toss well. Cover and refrigerate for 8 hours or overnight (optional).
Stir and serve chilled!
RECIPE TIPS & VARIATIONS
- Make It Spicy: Add a pinch of red pepper flakes for some kick.
- Add Herbs: Fresh parsley or cilantro adds brightness.
- Other Beans: Swap in black beans or cannellini if preferred.
- Make Ahead: Perfect for meal prep—flavor improves over time.
- Storage: Keeps well in the fridge for 4–5 days.
FREQUENTLY ASKED QUESTIONS (FAQs)
Can I make this ahead of time?
Yes! It tastes even better after a day in the fridge.
How do I store leftovers?
Keep it covered in an airtight container in the refrigerator for up to 5 days.
Can I freeze this recipe?
Freezing is not recommended as the beans and veggies may become mushy.
What can I serve with this recipe?
Serve it as a side with grilled veggie skewers, stuffed sweet potatoes, or sandwiches.
MORE DELICIOUS SALAD RECIPES TO TRY!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
DELICIOUS & EASY FOUR BEAN SALAD (Healthy WFPB & Oil-Free Recipe)
Equipment
- mixing bowls
Ingredients
Salad base
- 15 oz can green beans (drained and rinsed)
- 15 oz can wax beans (additional green beans)
- 15 oz can kidney beans (drained and rinsed)
- 15 oz can garbanzo beans (drained and rinsed)
- 1 red onion (diced)
- ¾ cup bell peppers (diced. I like to use different colors)
- ¾ cup celery (diced)
Dressing
- ½ cup apple cider vinegar
- 2 Tbsp maple syrup
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (optional)
- ¼ tsp black pepper
Instructions
- Drain and rinse the Beans. Combine the green beans, wax beans, kidney beans, and chickpeas in a large bowl.
- Add Fresh Veggies – Toss in the diced red onion, green bell pepper, and celery.
- Make the Dressing – Whisk together apple cider vinegar, maple syrup, Dijon mustard, garlic powder, onion powder, salt (optional), and black pepper in a small bowl.
- Mix Everything Together – Pour the dressing over the bean mixture and toss to coat well.
- Chill – Cover and refrigerate for at least 8 hours (overnight is best!) to let the flavors meld.
- Serve – Stir before serving and enjoy cold!
Notes
- For a softer onion flavor, soak the diced onion in cold water for 10 minutes before adding.
- Feel free to swap one of the beans for black or pinto beans.
- Add chopped parsley or cilantro for a fresh twist.
- This salad tastes even better the next day and stays in the fridge for 4–5 days.
DID YOU MAKE THIS VEGAN FOUR BEAN SALAD?
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