Keep it simple with a classic recipe for Four-Bean Salad that’s a protein-packed and fiber-rich side dish for all seasons.
5 from 3 votes
Prep Time 10 minutesmins
Cook Time 5 minutesmins
Total Time 15 minutesmins
Servings 6servings
Ingredients
1can cut green beans
1can kidney beans
1can cut waxed yellow beans
1can garbanzo beans
1/2cupchopped red onion
1green bell pepper, chopped
1/2cupvegetable oil
1/2cupcider vinegar
1/2cupsugar or sugar substitute
1teaspoonsalt
1/2teaspoonpepper
Instructions
Drain and rinse the cut green beans, kidney beans, waxed yellow beans and garbanzo beans. Transfer to a large bowl and add the chopped onion and green bell pepper.
Simmer the vegetable oil, cider vinegar, sugar (or sugar substitute), salt and pepper over medium heat until the sugar has dissolved.
Pour the dressing over the bean mixture and toss to coat.
Refrigerate for up to 24 hours before serving.
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