Best 7 Four Bean Salad W Stevia Recipes

Kickstart your culinary journey with a vibrant symphony of flavors! Our four-bean salad with stevia offers a delightful balance of textures and tastes, making it a refreshing and nutritious side dish or main course. Dive into the world of wholesome ingredients, including fiber-rich beans, crisp vegetables, tangy vinaigrette, and a touch of natural sweetness from stevia.

Unleash your creativity with three enticing variations: the classic four-bean salad, a Mediterranean-inspired version, and a Southwest-inspired fiesta. Each recipe is a culinary adventure, featuring unique combinations of herbs, spices, and fresh ingredients to tantalize your taste buds.

Indulge in the traditional four-bean salad, where kidney beans, black beans, garbanzo beans, and green beans unite in a harmonious blend. Discover the vibrant flavors of the Mediterranean variation, where sun-dried tomatoes, Kalamata olives, and feta cheese mingle with the beans, creating a symphony of tangy and savory notes. Embark on a taste expedition with the Southwest-inspired salad, featuring the bold flavors of corn, black beans, and a zesty cilantro-lime dressing.

No matter your culinary preference, our four-bean salad with stevia has something to satisfy every palate. Dive into the world of healthy and delectable dishes with this versatile salad, perfect for potlucks, picnics, or a quick and easy weeknight meal.

Check out the recipes below so you can choose the best recipe for yourself!

FOUR BEAN SALAD

Four Bean Salad image

Yield: 5 x half-litre (US pint) jars

Provided by Healthy Canning

Categories Pickles

Time 1h30m

Number Of Ingredients 15

Ingredients

750 ml white vinegar ((5% acidity or higher. (3 cups / 24 oz))
550 g sugar ((white. 2 1/2 cups / 20 oz))
1 tablespoon mustard seed
1 teaspoon celery seed
4 teaspoons pickling salt
300 ml water (( 1 1/4 cups / 10 oz))
700 g green beans ((4 1/2 cups / 1 1/2 lbs. Cut into 4 cm / 1 1/2 inch slices. Measurements after prep.))
700 g yellow beans ((4 1/2 cups / 1 1/2 lbs. Cut into 4 cm / 1 1/2 inch slices. Measurements after prep.))
200 g celery ((About 2 cups, 7 oz in weight. About 3 stalks. Cut into 2 cm / 3/4 inch pieces. Measurements after prep.))
250 g onion ((sliced thinly. 1 2/3 cups, 1/2 lb, 1 large. Measurements after prep.))
150 g red bell pepper ((diced. 1 medium / 1 cup / 5 oz. Measured after seeding, coring.))
250 g kidney beans ((cooked, drained. 1 1/2 cups / 1/2 lb))
250 g chickpeas ((aka garbanzo beans. Cooked, drained. 1 1/2 cups / 1/2 lb))
Pickle Crisp ((optional))
bay leaves ((optional))

Steps:

Make the picking solution by combining in a large pot everything from the vinegar down to and including the water. Set aside.
Prep the green beans, yellow beans, celery, onion and bell pepper. You can combine all in a large pot. Set aside.
Put a large kettle or pot of water on to boil.
Put the brine on a low burner to start simmering.
Pour the water that you boiled over the veggies in their pot. Bring the veggie pot to a boil over medium high heat, then add the kidney and garbanzo beans and reduce to a gentler boil for 5 minutes.
Drain the veggies.
Divvy the drained veg mixture out among the jars.
Leave 2 cm (1/2 inch) headspace.
In each jar, also tuck a bay leaf (optional) and put 1/8th teaspoon Pickle Crisp (optional).
Bring pickling mixture to a full boil, then turn off heat.
Divvy the pickling solution out amongst the jars, leaving 2 cm (1/2 inch) headspace. If you are short of pickling solution, add a bit of heated white vinegar (not water) directly to the jars that need it. (Quick zap in microwave for the heated vinegar; mind the surge as you remove it.)
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 15 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.

Nutrition Facts : ServingSize 1 g, Calories 226 kcal, Carbohydrate 41.5 g, Protein 13.4 g, Fat 2.3 g, Sodium 220 mg, Fiber 13.3 g, Sugar 6.6 g

FOUR BEAN SALAD

Four Bean Salad image

Provided by Kardea Brown

Categories side-dish

Time 25m

Yield 12 to 15 servings

Number Of Ingredients 14

Ingredients

Kosher salt and freshly ground black pepper
2 pounds green beans, trimmed
1/3 cup olive oil
2 tablespoons honey
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
2 cloves garlic, grated or minced
2 cups cooked baby lima beans, canned or frozen
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can white beans, such as cannellini or great northern beans, rinsed and drained
1/2 cup sliced almonds
1/4 cup dried cranberries
4 scallions, thinly sliced
2 tablespoons chopped fresh cilantro

Steps:

Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half.
Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.

FOUR BEAN SALAD

Four Bean Salad image

This is the best bean salad my father in-law ever ate.

Provided by Kathleen White

Categories Salad Beans Three Bean Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 11

Ingredients

1 cup white sugar
1 cup white wine vinegar
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 (15 ounce) can green beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (4 ounce) jar pimentos

Steps:

In a large salad bowl, whisk together the sugar, vinegar and oil.
Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 41.5 g, Fat 2 g, Fiber 7.6 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 462.3 mg, Sugar 22.2 g

FOUR-BEAN SALAD

Four-Bean Salad image

"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right-no guessing on the amounts!"

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1/4 cup julienned green pepper
8 green onions, sliced
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup canola oil
1/2 teaspoon salt

Steps:

In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 4g fiber), Protein 5g protein.

FOUR BEAN SALAD W/ STEVIA

Four Bean Salad W/ Stevia image

Make and share this Four Bean Salad W/ Stevia recipe from Food.com.

Provided by mileen

Categories Beans

Time 20m

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons stevia, blend (I use truvia brand, it's equal to about 2/3 C sugar)
1 cup cider vinegar
1/2 cup vegetable broth
1/4 cup vegetable oil
2 teaspoons spicy mustard
1 teaspoon marjoram or 1 teaspoon basil
1/4 cup parsley flakes
2 (16 ounce) cans green beans
1 (16 ounce) can kidney beans
1 (16 ounce) can wax beans
1 (16 ounce) can lima beans
2 medium bell peppers, thinly sliced
1 large red onion, thinly sliced

Steps:

Mix all ingredients for the dressing together in a bowl.
Chop the onions and put them in the bowl to marinate for 5 minutes.
Chop the peppers and add them in for another 5 minutes.
After they marinate add the rest of the ingredients and chill in the refrigerator.

Nutrition Facts : Calories 88.9, Fat 3.1, SaturatedFat 0.4, Sodium 136.7, Carbohydrate 12.5, Fiber 4.4, Sugar 2.6, Protein 3.6

FOUR BEAN SALAD W/ STEVIA

Four Bean Salad W/ Stevia image

Make and share this Four Bean Salad W/ Stevia recipe from Food.com.

Provided by mileen

Categories Beans

Time 20m

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons stevia (I use truvia brand, it's equal to about 2/3 C sugar)
1 cup cider vinegar
1/2 cup vegetable broth
1/4 cup vegetable oil
2 teaspoons spicy mustard
1 teaspoon marjoram or 1 teaspoon basil
1/4 cup parsley flakes
2 (16 ounce) cans green beans
1 (16 ounce) can kidney beans
1 (16 ounce) can wax beans
1 (16 ounce) can lima beans
2 medium bell peppers, thinly sliced
1 large red onion, thinly sliced

Steps:

Mix all ingredients for the dressing together in a bowl.
Chop the onions and put them in the bowl to marinate for 5 minutes.
Chop the peppers and add them in for another 5 minutes.
After they marinate add the rest of the ingredients and chill in the refrigerator.

Nutrition Facts : Calories 88.9, Fat 3.1, SaturatedFat 0.4, Sodium 136.7, Carbohydrate 12.5, Fiber 4.4, Sugar 2.6, Protein 3.6

COLORFUL FOUR BEAN SALAD

Colorful Four Bean Salad image

This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.

Provided by Kathleen White

Categories Salad Beans Three Bean Salad Recipes

Time P1DT20m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup white sugar
1 cup white vinegar
1 tablespoon vegetable oil
6 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 medium red onion, chopped
1 (4 ounce) jar pimento peppers, drained and chopped
1 (14 ounce) can cut green beans
1 (14.5 ounce) can yellow wax beans
1 (15 ounce) can lima beans
1 (15 ounce) can dark red kidney beans

Steps:

In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 31.9 g, Fat 1.4 g, Fiber 5.4 g, Protein 4.6 g, SaturatedFat 0.2 g, Sodium 416.3 mg, Sugar 19 g

Tips:

Use canned beans for convenience, but you can also cook your own beans from scratch.
Choose a variety of beans with different colors and textures for a more interesting salad.
Be sure to rinse and drain the beans before adding them to the salad.
Chop the vegetables into bite-sized pieces so they are easy to eat.
Use a light vinaigrette or dressing to keep the salad healthy and refreshing.
Add some fresh herbs, such as parsley, cilantro, or basil, for extra flavor.
Serve the salad immediately or chill it for later.

Conclusion:

This four-bean salad is a delicious and healthy side dish or main course. It is packed with protein, fiber, and vitamins, and it is also a good source of antioxidants. The salad is easy to make and can be customized to your own taste preferences. So next time you are looking for a healthy and satisfying meal, give this four-bean salad a try!