Kaw-Cajun 4-Bean Salad

This Kaw-Cajun 4-bean salad is an incredible take on a traditional bean salad. Chez John (of Fat Johnny’s Front Porch fame) gave me this recipe a few years ago. It has become a favorite of ours. It’s not the beans that set this salad apart from the rest, it’s the dressing. Who would’ve thought that tomato soup in a bean salad would be so good that you’d just want to drink the liquid all day?

Kaw-Cajun 4-Bean Salad

This recipe makes a pretty good sized batch, but you’ll want to double or triple it for a big family get-together. And be sure to make it a day ahead, because the beans get even happier after an all-night soak in the dressing.

Also try my southern kidney bean salad¬†and my tangy bean salad. And my all-time classic favorite, my mom’s bean salad.

Kaw-Cajun 4-Bean Salad

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 1 day
Total Time 1 day 15 minutes
Servings 8
Author Chez John

Ingredients

For the dressing

  • 1 1/2 cup apple cider vinegar
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 1 can tomato soup
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 1/2 teaspoon celery seed

For the salad

  • 2 cans green beans drained
  • 1 can wax beans drained
  • 1 can kidney beans rinsed, drained
  • 1 can lima beans drained
  • 1 sweet onion chopped
  • 1 green bell pepper chopped
  • 2 cups diced celery and some of the leaves
  • 4 cloves garlic minced
  • 1 small jar pimentos with liquid

Instructions

For the dressing

  • Add all ingredients to a pot and bring to a boil. Stir to make sure the sugar is dissolved completely. Remove from heat.

For the salad

  • Combine all ingredients in a large bowl.
  • Add dressing and stir to coat.
  • Cover and refrigerate overnight. Serve chilled.

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