Total Time
Prep 15 mins
Cook 0 mins

Traditional four bean salad with a couple of extra ingredients. Inspired by my Mom who came up with this wonderful concoction. It's very yummy!

Ingredients Nutrition

  • 425.24 g can green beans (drained)
  • 425.24 g can yellow wax beans (drained)
  • 425.24 g can garbanzo beans (drained)
  • 425.24 g can red kidney beans (drained)
  • 425.24 g can straw mushrooms (or any kind of mushrooms, drained*)
  • 425.24 g can pickled beets (coarsely chopped, drained)
  • 1 large purple onion (chopped)
  • 15 gherkins (chopped)
  • 118.29 ml sugar (Or to taste. I use a 1/4 cup.)
  • 118.29 ml cider vinegar
  • 59.14 ml oil
  • salt and pepper (to taste)


  1. Drain all the liquids from all six cans.
  2. In a VERY large bowl, combine all the beans, mushrooms, chopped beets, chopped onion and chopped gherkins.
  3. In a separate container, mix the sugar, vinegar, oil, salt and pepper. I use a recycled spaghetti sauce jar just for this purpose and just shake it all up.
  4. Pour dressing over the bean mixture and toss well.
  5. Cover and refrigerate for at least overnight, if you can wait. I usually can't.
  6. * Straw mushrooms are found in the Asian section of the grocery store.