Four-Bean Summer Salad Recipe

Name: Four-Bean Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 1/2 cups Apple Cider Or White Vinegar; 1/2 cups White Granulated Sugar; 1 teaspoon Salt; 1/2 cups Safflower Or Canola Oil; 1/2 teaspoons Prepared Dijon Mustard; 1/2 teaspoons Freshly Ground Black Pepper; FOR THE BEAN SALAD:; 1 can (14 1/2 Oz. Size) Cut Green Beans; 1 can (14 1/2 Oz. Size) Cut Wax (Or Yellow) Beans; 1 can (14 1/2 Oz. Size) Red Kidney Beans; 1 can (14 1/2 Oz. Size) Garbanzo Beans; 1/2 cups Finely Chopped Red Or Yellow Onion; 1/2 cups Finely Chopped Green Bell Pepper (Optional)

Servings: persons

FOR THE DRESSING:
1/2 cups Apple Cider Or White Vinegar
1/2 cups White Granulated Sugar
1 teaspoon Salt
1/2 cups Safflower Or Canola Oil
1/2 teaspoons Prepared Dijon Mustard
1/2 teaspoons Freshly Ground Black Pepper
FOR THE BEAN SALAD:
1 can (14 1/2 Oz. Size) Cut Green Beans
1 can (14 1/2 Oz. Size) Cut Wax (Or Yellow) Beans
1 can (14 1/2 Oz. Size) Red Kidney Beans
1 can (14 1/2 Oz. Size) Garbanzo Beans
1/2 cups Finely Chopped Red Or Yellow Onion
1/2 cups Finely Chopped Green Bell Pepper (Optional)

1
In a small saucepan, mix vinegar, sugar, and salt. Cook over low heat until sugar and salt are dissolved. Remove from heat and cool.
2
Drain liquid from beans, place in a colander, and rinse well with cold water. Place beans in a large bowl and add finely chopped onion, and if desired, finely chopped green bell pepper.
3
Add oil, Dijon mustard, and black pepper to the vinegar and sugar solution and whisk vigorously to combine. Pour dressing over bean mixture and mix well. Cover and refrigerate overnight.
4
Notes:
5
1. Recipe can also be made with fresh green and yellow beans. Use 1/2 pound of each. Snap ends and cut into 1-inch pieces. Gently steam until beans are barely tender and shock in ice water. Drain well before using.
6
2. This salad must be made the day/night before being eaten. This allows the beans to marinate and absorb the dressing flavors.

801

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE DRESSING:, 1/2 cups Apple Cider Or White Vinegar, 1/2 cups White Granulated Sugar, 1 teaspoon Salt, and more.

Yes, Four-Bean Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Four-Bean Summer Salad

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