four bean salad

Name: Four Bean Salad
Prep time: 15 min
Cuisine: American
Ingredients: 1/4 teaspoon(s) ground black pepper; 1 teaspoon(s) salt; 1/2 cup(s) sugar; 2/3 cup(s) white vinegar; 1/3 cup(s) salad oil; 15 1/2 ounce(s) can kidney beans, rinsed; 15 1/2 ounce(s) can garbanzo beans, rinsed (chick peas); 14 1/2 ounce(s) can green beans, not italian or french style; 14 1/2 ounce(s) can wax beans; 1/2 small red onion, diced; 3 tablespoon(s) green bell pepper; 3 tablespoon(s) red bell pepper

(2 ratings)

review

Recipe by

Jane Whittaker

@janenov46

Massena (now in FL), NY

This was one of my dad's favorite summer salads, and since the base is a sweet/sour vinegar sugar base it goes well to a picnic.

(2 ratings)

prep time 15 Min

method Refrigerate/Freeze

Ingredients For four bean salad

1/4 tsp

ground black pepper
1 tsp

salt
1/2 c

sugar
2/3 c

white vinegar
1/3 c

salad oil
15 1/2 oz

can kidney beans, rinsed
15 1/2 oz

can garbanzo beans, rinsed (chick peas)
14 1/2 oz

can green beans, not italian or french style
14 1/2 oz

can wax beans
1/2 sm

red onion, diced
3 Tbsp

green bell pepper
3 Tbsp

red bell pepper

How To Make four bean salad

1
In a bowl combine the salt, pepper, sugar vinegar and salad oil, wisk to dissolve the sugar

2
drain the beans, rinsing the kidney and garbanzo beans, and put in a large bowl.
3
Dice the red onion, green and red peppers, and add to the beans.
4
Pour the dressing over, stir, and chill until serving time. I usually make this early in the day to serve at supper time to give the flavors a chance to marry.
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four bean salad

Ingredients For four bean salad

How To Make four bean salad

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