4 Bean Salad

Name: How to cook 4 Bean Salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

StephieCanCook

4 Bean Salad

One of the 2 bean salads in my repertoire, and they're both delish! A creamy bean salad inherited from my mom and then this delight. I alternate between the two for holiday dinners. This one I'd sweet and tangy, And the varying textures of beans are spot on. Makes a great potluck dish too!

Ingredient

1 can

(14.5oz) cut green beans - drained and rinsed

1 can

(14.5oz) yellow wax beans - drained and rinsed

1 can

(15oz) dark red kidney beans - drained and rinsed

1 can

(15oz) garbanzo beans (chick peas) - drained and rinsed

1/2 cup

diced red onion

1/4 cup

diced green bell pepper (optional)

1 cup

apple cider vinegar

1 cup

granulated sugar

1/2 cup

extra virgin olive oil

1 1/2 tsp

salt

1/2 tsp

black pepper

Cooking instructions

* 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.

* Step 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.

* Step 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!

* Step 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!

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