Four-Bean Salad Recipe
"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!"
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/2 teaspoon salt
- 1/2 cup cider vinegar
- 3/4 cup sugar
- 1/4 cup canola oil
- 1 can (15 ounces) garbanzo beans or chickpeas rinsed and drained
- 1 can (16 ounces) kidney beans 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
- Carbohydrate 0.0392053333805358 g
- Cholesterol 0 mg
- Fat 5.60010867140063 g
- Fiber 0.000883333333333333 g
- Protein 0.000365 g
- Saturated Fat 0.412472667015323 g
- Serving Size 1 1 -12 serving (20g)
- Sodium 4186.06464536457 mg
- Sugar 0.0383220000472024 g
- Trans Fat 0.0681566667242787 g
- Calories 50 calories
Directions 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. Yield: 10-12 servings. Originally published as Four-Bean Salad in Reminisce May/June 1992, p33
