Four-Bean Salad Recipe

 Four-Bean Salad Recipe Four-Bean Salad Recipe photo by Taste of Home Rating 5

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"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!"

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Four-Bean Salad Recipe
  • Prep: 15 min. + chilling
  • Yield: 10-12 Servings
    •
15 15

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 all of the beans, green pepper and onions. 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. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 172 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 403 mg sodium, 28 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Four-Bean Salad in Reminisce May/June 1992, p33

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Reviews for Four-Bean Salad

Four-Bean Salad Recipe

Four-Bean Salad

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(1-4) of 4 reviews

Reviewed on Jul. 21, 2012 by slb33334

I found this in my church potluck cookbook from taste of home. I made it to take to a church supper and everyone loved it. A definite keeper.

Reviewed on Jun. 03, 2012 by Pattianne0921

rave reviews at a pot-luck picnic. diffinitely will make this again. Thanks.

Reviewed on Jun. 30, 2010 by Colleen1734

I've made this several times. Great for picnics.

Reviewed on Apr. 13, 2009 by whateverfood

Yep- looks almost like the one I make, only I use thin red onion slices...

 
 

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