Four Bean Salad Recipe with Picture

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Four Bean Salad

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Yield: 6-8

Cook Time: None.

Tips: Garbanzo bean skins can be removed prior to adding to salad (see recipe description for details).

Suggestion: This is a great salad for picnics and BBQ's or for any lunch and dinner. Also great accompanied by any potato salad.

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This Four Bean Salad recipe (also called Three Bean Salad when only 3 types of beans are used) has a sweet and tangy flavor, and is a perfect salad to serve at picnics and BBQ's (can last all day with no refrigeration), or with any lunch or dinner. Sliced green beans, sliced wax beans, kidney beans and garbanzo beans (chick peas), are transformed into a fun and festive and colorful salad when tossed with a simple dressing made with a combination of oil, vinegar, sugar and salt

and pepper. The slivers of bell pepper and green onion are entirely optional, but definitely add nice additional color and texture to this salad!

This recipe is incredibly easy to make and is one that will appeal to all ages. Simply pick up the 4 cans of beans used with this salad at the grocery store, along with a bell pepper and some green onions, and you're good to go! After a quick mix of the beans, pepper and onion with the sweet and tangy oil and vinegar dressing, simply store in the fridge until you are ready to serve your salad. (A quick tip: Garbanzo beans have thin skins that tend to peel off in the salad. These skins taste fine

and are completely edible, but If you prefer to remove these skins prior to adding the garbanzo beans to your salad, simply place them in a colander and rinse beans briefly with cool water. After the beans are wet from rinsing, gently pinch each bean, and the skins will easily come off. At this point, discard the skins and add the beans to the rest of the salad ingredients.) This bean salad will store in the refrigerator for days and still retains it's fresh flavor.

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Ingredients

1 15-oz. (or 1-lb.) can cut green beans

1 15-oz (or 1-lb.) can cut wax beans

1 15-oz (or 1-lb.) can dark red kidney beans

1 15-oz (or 1-lb.) can garbanzo beans

1/4 cup green (bell) pepper, slivered into small pieces (optional)

4 green onions, thinly sliced (optional)

1/2 cup sugar

2/3 cup apple cider vinegar

1/3 cup olive (or other oil you prefer for salad dressings)

1 teaspoon salt

1/4 teaspoon pepper

Directions

Drain green, wax, kidney and garbanzo beans and pour into a large bowl. Add green bell pepper and green onions (if using), then toss all together gently with a large plastic spoon or curved rubber spatula.

In a separate small mixing bowl, add sugar, vinegar, oil, salt and pepper and whisk until well blended. Pour mixture over beans and stir again gently to coat. Transfer salad to an air-tight container and place in refrigerator. Turn the container in different positions a couple times (on it's side and up-side down) during the day to coat all beans with marinade. Alternatively, you can simply cover the bowl you used to mix the bean salad and place it in refrigerator; then stir beans a couple times during the day to make sure all beans are coated with marinade.

Just before serving, pour beans into a serving bowl and toss to re-coat with marinade. If beans were stored in mixing bowl, simply toss beans in the bowl again to coat all beans with marinade. Serve.

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