4-Bean Salad

Name: 4-Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
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

Total Time Prep: 15 min. + chilling

Yield 12 servings

Test Kitchen Approved

This four-bean salad goes over big at potlucks because it's not too sweet and not too sour. It's ideal for serving with grilled meat, pot roast and even (surprise!) Thanksgiving dinner.

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

Directions

In a large salad bowl, combine the first 6 ingredients. 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

1 cup: 172 calories, 5g fat (1g saturated fat), 0 cholesterol, 403mg sodium, 28g carbohydrate (16g sugars, 4g fiber), 5g protein.

"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!"

Recipe Creator