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?
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
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
For the salad
Combine all ingredients in a large bowl.
Add dressing and stir to coat.
Cover and refrigerate overnight. Serve chilled.
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.
If 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.
- 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
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.