4 Bean Salad
Category: Lunch and Salads
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Serves/Makes: 12
Ready in: 2-5 hrs
- 2 cups canned green beans, drained
- 2 cups canned yellow wax beans, drained
- 1 cup white vinegar
- 1/2 cup water
- 1 cup sugar
- 3/4 cup oil
- 1 teaspoon salt
- 2 cups canned red kidney beans, rinsed and drained
- 2 cups canned garbanzo beans, rinsed and drained
- 2 medium onions, chopped
- 1 medium green bell pepper, chopped
- 3 stalks celery, sliced
Combine the green beans and yellow wax beans in a large saucepan. Add just enough water to cover the beans and bring it to a boil over medium-high heat. Reduce the heat to a simmer and let the beans cook for 5 minutes. Drain the beans well. Meanwhile, in another saucepan, combine the vinegar, water, and sugar. Bring the mixture to a boil and let cook for 2 minutes. Remove the pan from the heat and stir in the oil and salt. Combine the green beans, yellow wax beans, kidney beans, garbanzo beans, onions, bell pepper, and celery in a large bowl. Drizzle vinegar dressing over the beans and toss gently to combine. Cover the bowl and place the 4-bean salad in the refrigerator for at least 2-3 hours before serving. Serve the beans with a slotted spoon.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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