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Quick Four-Bean Salad Recipe

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Most people are surprised to hear this salad gets its sweet flavor from honey instead of sugar. This natural ingredient gives basic bean salad a tasty new twist.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8-10 servings

Ingredients

  • 1/2 cup canola oil
  • 1/2 cup honey
  • 1/2 cup white vinegar
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 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 wax beans, drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1/4 cup chopped onion
  • 1 jar (2 ounces) chopped pimientos, drained

Nutritional Facts

1 serving (1/2 cup) equals 242 calories, 12 g fat (1 g saturated fat), 0 cholesterol, 390 mg sodium, 31 g carbohydrate, 5 g fiber, 5 g protein.

Directions

  1. In a medium bowl, combine the first six ingredients. Add remaining ingredients; toss to coat. Cover and chill for at least 6 hours. Yield: 8-10 servings.
Originally published as Four-Bean Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p56

Nutritional Facts

1 serving (1/2 cup) equals 242 calories, 12 g fat (1 g saturated fat), 0 cholesterol, 390 mg sodium, 31 g carbohydrate, 5 g fiber, 5 g protein.

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