Recipe: Perfect 4 Bean Salad

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4 Bean Salad. Four-Bean Salad. "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). I made this Bean Salad for our end of the year staff party - I love recipes that can be made in advance, kept in the fridge overnight, and transported easily to the party.

4 Bean Salad Bean salad is a common cold salad composed of various cooked beans - green beans, yellow wax beans, garbanzo beans, kidney beans - and typically fresh raw onions, peppers. Super-tasty Four Bean Salad gives a starring role to nutty chick peas, black beans, cannellini, and plump pinto beans. Punched up with fresh tomato, cilantro, and a garlicky, red pepper-spiced. You can cook 4 Bean Salad using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of 4 Bean Salad

  1. Prepare 1 can of (14.5oz) cut green beans - drained and rinsed.
  2. You need 1 can of (14.5oz) yellow wax beans - drained and rinsed.
  3. Prepare 1 can of (15oz) dark red kidney beans - drained and rinsed.
  4. It's 1 can of (15oz) garbanzo beans (chick peas) - drained and rinsed.
  5. It's 1/2 cup of diced red onion.
  6. Prepare 1/4 cup of diced green bell pepper (optional).
  7. It's 1 cup of apple cider vinegar.
  8. It's 1 cup of granulated sugar.
  9. It's 1/2 cup of extra virgin olive oil.
  10. It's 1 1/2 tsp of salt.
  11. Prepare 1/2 tsp of black pepper.

Spiked with sweetened vinegar, four-bean salads have a lively personality—sweet, sour, oniony, earthy. Bean Salad - Bean salad is super easy to make. This bean recipe is great alone or as a side dish. Bean salads are also super versatile as far as flavors.

4 Bean Salad instructions

  1. If you can, use low sodium unsalted beans. Open and dump all of your beans into a collander, rinse with cold lightly running water gently tossing to ensure you rinse off all the canned juices. This removes any "tinny" flavors. Allow to sit about 15 minutes to drain..
  2. Meanwhile dice your onions and bell peppers, and make your vinaigrette. In a large bowl whisk together vinegar, sugar, salt and pepper until sugar and salt are dissolved. Slowly drizzle in olive oil while whisking continuously..
  3. Gently this the beans once more to shake off excess water still clinging on. Slowly pour beans into bowl of vinaigrette. Add onion and green pepper and gently stir to coat. Cover and refrigerate at least 4 hours before serving. Overnight is best for the flavors to really meld, so this is a great "make ahead" dish!.
  4. To serve: Because "evoo" solidifies when cold, remove salad from fridge and let sit out about 30 minutes before serving. Give it another stir to redistribute vinaigrette, dish up and enjoy!.

This bean salad is a time-honoured crowd pleaser. When you serve it, drain, then toss with a tablespoon of oil. This really is great to have on hand as a salad to take to. Kidney beans, cannellini beans, black beans and garbanzo beans make up this four bean salad. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated.