4 Bean Salad. 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.

4 Bean Salad Season lightly with salt and pepper. In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, combine remaining ingredients; stir until the sugar dissolves. You can cook 4 Bean Salad using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of 4 Bean Salad

  1. It’s 1 can of (14.5oz) cut green beans – drained and rinsed.
  2. It’s 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. Prepare 1 can of (15oz) garbanzo beans (chick peas) – drained and rinsed.
  5. Prepare 1/2 cup of diced red onion.
  6. It’s 1/4 cup of diced green bell pepper (optional).
  7. Prepare 1 cup of apple cider vinegar.
  8. You need 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.

Cover and refrigerate overnight, stirring several times. Yes, it's a lot of beans, but a lot of nutritious fiber! Combined with all four types of beans, the one thing that will bind these ingredients together is a balsamic vinaigrette. The vinaigrette was fresh and tangy and really complimented the salad nicely.

4 Bean Salad step by step

  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!.

It's a great healthy recipe for summer potlucks and picnics. Also, for this super-simple four bean salad recipe, which takes just about four minutes to make. A perfect side dish for a summer picnic! It's best when made a day or two before, so the onions have a chance to pickle a little bit in the vinegar, and all the flavors have some time. This four bean salad is healthy, light and delicious, quick and easy and a perfect side dish for a pot luck dinner or backyard BBQ.

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