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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. It is ok that you’d just want to drink the liquid all day, right?
A Big Batch Of Salad Is A Good Thing
This recipe for Kaw-Cajun 4-Bean salad makes a pretty good sized batch. Still you’ll want to double or triple it for a big family get-together. And be sure to make it a day ahead. The beans get even happier after an all-night soak in the dressing.
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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
Equipment
Ingredients
For the dressing
- 1 ½ cup apple cider vinegar
- 2 cups sugar
- ¾ cup vegetable oil
- 1 can tomato soup
- 2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dry mustard
- ½ 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 celery diced, along with some of the leaves
- 4 cloves garlic minced
- 1 4 ounce 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.
Notes
Nutrition
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