This 4 Bean Salad with Cilantro Lime Dressing takes the classic 4 bean salad recipe and gives it a Mexican flavor infusion. This is a great side dish recipe for your Cinco de Mayo celebration, barbecues, picnic, or family reunion.

overhead shot of 4 bean salad

Making this salad my way

This recipe has a touch of heat that can be adjusted to anyway you like it from zero to spicy! This is my own personal version of the classic 4 bean salad.

I love to take a classic salad recipe and make it my own, like I did with this potato salad recipe! And, the same recipe made with cauliflower for a Keto potato salad!

I love cilantro and lime and I knew I had to add them to the dressing in this 4 bean salad. And, because the cilantro lime dressing is on the sweet side, I had to added some heat by including a jalapeño.

The 4 beans you need to make this salad recipe

Green Beans: are low in calories, and are a good source of vitamin C and fiber.

Garbanzo Beans: also known as chickpeas, are a great source of protein and fiber. They are also commonly used to make hummus and the nutrition profile helps to support heart health.

Red Kidney Beans: are a great source of plant based protein and fiber. There are 43 grams of protein and 46 grams of fiber in 1 cup of red kidney beans!

Black Beans: these are one of my favorite beans. I love my Spicy Black Bean Burger and I always have these on hand. Black Beans are a good source of iron and magnesium, play a part in bone health (due to the magnesium), and can help lower you blood pressure!

salad vinagrette

A fiber packed salad recipe full of flavor

This 4 Bean Salad recipe is not only full of fiber, but it packs a punch of flavor. Cilantro and lime are a great flavor combination.

The red bell pepper, jalapeño pepper, and red onion add fresh vegetables to the recipe as well as more flavor.

The sweetener added is optional, but if you are a sweet heat fan like I am, you will want to add it!

About the sugar in this recipe

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When I made this recipe originally, I used a sucralose sweetener which is an artificial sweetener. We have moved away from Sucralose and now use a Monkfruit or erythritol based natural sweetener.

While we use a natural, if you use regular sugar in this recipe, you will still replace it at a 1:1 ratio.

You can also use honey or maple syrup to sweeten this recipe. If doing so, I would reduce the amount of sweetener to 1/4 cup instead of 1/2 cup.

side view of 4 bean salad

Make this 4 bean salad your way

  • Use canned cut green beans or wax beans (yellow) in place of the steamed green beans.
  • Change the variety of beans and use canned white beans, dark kidney beans, or black eyed peas
  • Substitute green bell pepper for the jalapeño pepper for a less spicy 4 bean salad.
  • Substitute seasoned rice wine vinegar for the cider vinegar.
  • Use fresh parsley in place of cilantro.
pinnable image for 4 bean salad with cilantro lime dressing

*If you made this 4 Bean Salad with Cilantro Lime Dressing, please give it a star rating*

4 Bean Salad with Cilantro Lime Dressing

A sweet-heat mixture that makes you keep going back for more! Adjust the amount of heat by using more or less jalapeño pepper.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: 4 bean salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12
Calories: 87kcal


For the Salad

  • 1 16 ounce steamed green beans, drained
  • 1 15.5 ounce can garbanzo beans, drained
  • 1 14.5 ounce can kidney beans, drained
  • 1 14.5 ounce can black beans, rinsed and drained
  • 1 red bell pepper chopped
  • 1 large jalapeño pepper diced
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped cilantro

For the Dressing

  • 1/2 cup olive oil
  • 1/2 cup cider vinegar
  • 1/2 cup Classic Monkfruit Sugar or granulated sugar
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Place green beans, garbanzo beans, kidney beans, black beans, peppers, onion, and cilantro in large mixing bowl and toss.
  • In another mixing bowl, whisk together the olive oil, vinegar, sugar, lime juice, salt and pepper until blended.
  • Pour the dressing over the bean mixture and toss to coat.
  • Refrigerate 8 hours before serving.



Serving: 0.75cup | Calories: 87kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 15mg | Iron: 1mg
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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Trisha April 23, 2013 at 9:37 am - Reply

    Love the dressing, sounds very refreshing.

  2. Jeff @ Cheeseburger April 26, 2013 at 10:42 am - Reply

    This is definitely going to be a great side dish for the Cinco de Mayo.

  3. Chaya April 26, 2013 at 1:29 pm - Reply

    I used to make a three bean salad and like the addition of the black beans.

  4. Renee P April 24, 2014 at 1:01 pm - Reply

    I've actually made and love this salad from Allrecipes before (and love it!), but with the jalapeno, cilantro and lime twist, it's time to make it again, this time using your changes! super yum!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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