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.

4-Bean Salad

I love a good bean salad. But, this isn’t a good bean salad… it’s an amazing bean salad. The pickle sauce is so tasty, a combination of sweet and vinegar. I could probably just sit down and drink a glass of it by itself. The sauce is what makes this 4-bean salad something special.

If I’d leave out the peppadew peppers this would be an above-average salad, and I’d be happy to take it to any family picnic or get-together. But, with the peppadew peppers it becomes something that everyone will talk about. They bring just the right amount of heat. They’re my new most-favorite thing. Perfect on hamburgers, hot dogs, in salads, on sandwiches, you name it.

4-Bean SaladIf you can’t find peppadews, use the hot and sweet cherry peppers you can find at Trader Joe’s. If you don’t have a Trader Joe’s nearby, you can substitute chopped roasted red pepper, but you’ll want to add a spicy hot sauce to add some kick. This 4-bean salad needs some kick.

Print Pin
5 from 1 vote

4-Bean Salad

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8

Ingredients

  • 1/3 cup red wine vinegar
  • 4 tablespoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup green onions sliced
  • 3/4 cup red onions finely diced
  • 1/4 cup peppadew peppers finely diced
  • 1/2 teaspoon sea salt
  • 3 tablespoons honey
  • 1 12 ounce can white beans, rinsed, drained
  • 1 12 ounce can chick peas, rinsed, drained
  • 1 12 ounce can pinto beans, rinsed, drained
  • 1 12 ounce can black beans, rinsed, drained
  • Black pepper to taste

Instructions

  • Gently mix all ingredients together. Cover and refrigerate at least one hour.
  • Toss lightly before serving.
  • Note: This salad is even better the next day.