Finally Found Four Bean Salad Recipes

FOUR BEAN SALAD

Steps:

• In a large salad bowl, whisk together the sugar, vinegar and oil.
• Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
• Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

FOUR-BEAN SALAD

Steps:

• 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. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.

FOUR BEAN SALAD

Steps:

• Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half.
• Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.

COLORFUL FOUR BEAN SALAD

Steps:

• In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

FINALLY FOUND FOUR BEAN SALAD

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.

TANGY FOUR BEAN SALAD

Steps:

• Drain all four cans of beans, discarding liquid.
• In a large container, toss beans with onion and garlic.
• In a 2 cup mixing bowl (or measuring cup), mix the oil, vinegar, Splenda, salt and pepper.
• Pour over the bean mixture.
• Mix well to coat all ingredients.
• Cover, and let marinate in the refrigerator overnight.

TANGY FOUR-BEAN SALAD

Steps:

• In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients. , Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.