Sweet and Tangy Four Bean Salad is an old-fashioned potluck favorite that you probably remember your grandmother making. Beans, celery, red onion, and pimentos are marinated in a sweet and tangy dressing. This is such a delicious bean salad recipe. 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 Print Sweet and Tangy Four Bean Salad Sweet and Tangy Four Bean Salad is full of beans, celery, onions, and pimentos all marinated in a sweet and tangy dressing. Course Side DishCuisine SouthernKeyword marinated salad, vegetarian Prep Time 15 minutes minutesCook Time 0 minutes minutesRefrigerate 8 hours hours Servings 10 Calories 288kcal Author Christin Mahrlig Ingredients1/2 cup vegetable oil1/2 cup apple cider vinegar2/3 cup sugar1/2 teaspoon salt1/2 teaspoon black pepper2 teaspoons Dijon mustard1 teaspoon Worcestershire sauce1 (14.5-ounce) can green beans, drained1 (14.5-ounce) can wax beans, drained1 (15-ounce) can red kidney beans, rinsed and drained1 (15-ounce) can garbanzo beans, rinsed and drained1 celery stalk, finely chopped1/2 red onion, finely chopped1 (2-ounce) jar diced pimentos, drained2 green onions, sliced InstructionsIn a large bowl, whisk together oil, vinegar, sugar, salt, pepper, Dijon mustard, and Worcestershire sauce.Add remaining ingredients, except green onions. Stir. Cover and refrigerate for 8 to 48 hours.Garnish with green onion. NotesNutritional info is provided as an estimate only and will vary based on brands of products used. NutritionCalories: 288kcal | Carbohydrates: 39g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 257mg | Potassium: 460mg | Fiber: 8g | Sugar: 18g | Vitamin A: 489IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 3mgWant to Save This Recipe?Save This Recipe Originally posted May 7, 2017. More Potluck Favorites Seven Layer Salad The post Sweet and Tangy Four Bean Salad appeared first on Spicy Southern Kitchen.