Quick Four-Bean Salad Recipe

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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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup honey
  • 1/2 cup vinegar
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1 can (14-1/2 ounces) wax beans, drained
  • 1 can (14-1/2 ounces) green beans, drained
  • 1/4 cup chopped onion
  • 1 jar (2 ounces) chopped pimientos, drained

Directions

In a medium bowl, combine the first six ingredients; mix well. 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

1/2 cup: 242 calories, 12g fat (1g saturated fat), 0 cholesterol, 390mg sodium, 31g carbohydrate (16g sugars, 5g fiber), 5g protein.

  • 1/2 cup vegetable oil
  • 1/2 cup honey
  • 1/2 cup vinegar
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1 can (14-1/2 ounces) wax beans, drained
  • 1 can (14-1/2 ounces) green beans, drained
  • 1/4 cup chopped onion
  • 1 jar (2 ounces) chopped pimientos, drained
  1. In a medium bowl, combine the first six ingredients; mix well. 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

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