Why call it a ‘four to five’ been salad you ask? The back story starts when a friend sent us his families favorite ‘five bean’ salad recipe for consideration when I was writing my second cookbook. When proof reading the first draft we noticed there were only four beans listed instead of five. So… we added the black-eyed peas and called it “Four to Five Bean Salad’. To this day we don’t know if our friend realized he only listed four of the beans called for in his recipe. Oh Well…

Drain and rinse four or five cans of beans. (Even more if you wish.) Pour the beans into a bowl, mix with a diced green pepper, some thin onion slices, and season to taste with salt and pepper. Chill for a couple of hours in the fridge or an ice chest if you’re out camping.

For the dressing use 1/3 – 1/2 cup each of olive oil and apple cider vinegar. Mix well and stir in 1/3 – 1/2 cup sugar or honey along with 2 Tbsp each of fresh minced tarragon and parsley. The fresh minced tarragon and parsley added to the homemade sweet and sour dressing gives this bean salad a distinctive refreshing flavor.

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