FINALLY FOUND FOUR BEAN SALAD
I lost this recipe and I found it just this morning, while going through a bunch of old papers. I'm so HAPPY! I'm posting it immediately so it won't get lost again! I got this from a former co-worker, who had it at a potluck and liked it so much she got the recipe, and brought me a copy since she knew how much I loved to cook. I changed it up a bit, making big changes to the dressing and adding a bit to the actual salad components. This is a little on the sweet side, admittedly, but the sugar can be cut back to suit tastes. This is my favourite and I'm so glad I found it!
Provided by Lennie
Categories Peppers
Time 25m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Drain a 19-oz tin of chick peas (garbanzo beans), rinse well, then drain again; place in a large mixing bowl.
- Drain a 14-oz tin of green beans and a 14-oz tin of wax beans well and then add to bowl.
- Drain a 19-oz tin of red kidney beans, rinse well then drain again; add to bowl.
- Dice up a coloured bell pepper (red, orange or yellow, I don't use green as I don't like them much) and add to beans.
- Peel a small red onion and slice into very thin strips and add to bowl.
- Lastly, add about 1/2 cup of chopped fresh flatleaf parsley.
- Now make dressing: in a separate bowl, whisk together the vinegars, oil, sugar (I use a scant 1/2 cup), minced fresh garlic, worcestershire, and salt and pepper.
- Pour dressing over salad ingredients and toss.
- Cover and refrigerate overnight, stirring occasionally (before serving, taste, as it may need more salt).
- When ready, spoon bean salad into a serving bowl using a slotted spoon, to drain off most of the dressing before serving.
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Asim Mujahid
[email protected]This salad is a great way to use up leftover roasted vegetables.
Bilal Khokhar786
[email protected]I'm not a big fan of beans, but I really enjoyed this salad. The dressing is amazing!
CRASH KING
[email protected]This is a healthy and delicious salad that's perfect for summer.
Mr Jamil
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste.
Ivaylo Tonchev
[email protected]This salad is a great make-ahead dish. It's even better the next day.
Keith Hall
[email protected]I've never been a big fan of four-bean salad, but this recipe changed my mind. It's so delicious and refreshing.
Zisan Ferdus
[email protected]This salad is a great way to get your daily dose of fiber.
Shafic Ssebagala
[email protected]I like to add a little bit of chopped cilantro to this salad for extra flavor.
Frances Golden
[email protected]This is a great salad for potlucks and picnics.
Shahzadi Shahzadi
[email protected]I've made this salad several times and it's always a hit. My friends and family love it!
Richard Sutton
[email protected]This salad is so easy to make and it's a great way to use up leftover beans.
Annan Gifty
[email protected]I love the addition of corn and bell pepper to this salad. It gives it a nice crunch and sweetness.
Nakale Matias Karlos
[email protected]This four-bean salad is a delightful combination of flavors and textures. The beans are perfectly cooked and the dressing is tangy and flavorful.