4 Bean Salad
This is a hearty and inexpensive side dish with great flavors. I only use the market brand beans for this dish. Buying the name brand will only take your money and not add to this dish. A bean is a bean. You will get the most flavor out of this dish if you allow it to marinate for 24 hours. This is an excellent make ahead of time dish.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 t salt
- 1/2 t black pepper
- 1 can great northern white beans drained and rinsed well
- 1 can black beans drained and rinsed well
- 1 can red pinto beans drained and rinsed well
- 1 can julienned green beans drained and rinsed well
- 1/4 red or sweet onion (creating onion wedge) thinly cut perpendicular to wedge
- 3/4-1 cup italian dressing
- 1 t basil
- Carbohydrate 14.4046875 g
- Cholesterol 0 mg
- Fat 0.291248333333333 g
- Fiber 6.01112507629394 g
- Protein 5.0241775 g
- Saturated Fat 0.076695 g
- Serving Size 1 1 Serving (82g)
- Sodium 307.976666666667 mg
- Sugar 8.39356242370605 g
- Trans Fat 0.0556504999999999 g
- Calories 77 calories
Open all bean cans separately, rinse and drain, and deposit into serving bowl. Add spices. Cut onion wedge perpendicular to the grain of the wedge to create the thinest possible slices that make half moon shapes. Separate the half moon "rings" and add dressing. Mix well. Cover and let rest under refrigeration for 24 hrs, stirring every six hours to ensure flavors meld well. Return contents of bowl to room tempertaure to ensure olive oil in dressing has liquified, and stir again. Taste and add additional salt/pepper to taste.
