Food is everywhere in my memories of growing up. Chocolate cake with chocolate frosting, fudge frosted cream puffs, fried chicken and so many more dishes have a special place in my heart. This 4 bean salad is no exception.
When Gramma made this salad, you knew that meant two things. Summer was here and we were going camping. For most of my childhood, we spent the month of July, camping with my grandparents and this was always on the menu. We would make it after breakfast and let it chill until dinner. We never even knew that beans were nutritious, we just knew that it was delicious.
This 4 bean salad is a perfect side dish for camping, picnics, potlucks or any meal.
This recipe is very easy to adapt. If we had extra green pepper or celery, we would chop it up and throw it in. The recipe calls for green beans, garbanzo beans, black beans, and kidney beans but we would change out the type of beans depending on what was on hand. Wax beans, cannellini beans, and pinto beans can all be used in this 4 bean salad.
One recipe of 4 bean salad was always just enough to feed the six of us, but it uses canned beans and is so easy to double or triple for larger crowds.