Four Bean Salad II

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This four bean salad recipe is great for a quick side to enjoy all week long. I like to make the bean salad for lunches and even sides for dinner. Make sure to let it marinate for around 24 hours to get the full taste (though I enjoy taking a taste early!)

Four Bean Salad II

A simple four bean salad, reminiscent of bread and butter pickles
Course: Salad, Side Dish
Keyword: bean, chilled, salad
Author: Adapted from Taste of Home “Four-Bean Salad”

Ingredients

  • 1 can (16 ounces) black beans rinsed and drained
  • 1 can (15 ounces) chickpeas (garbanzo beans) rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans drained
  • 1 can (14-1/2 ounces) cut wax beans drained
  • 1 bunch (~8-12) green onions whites, sliced
  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup canola oil
  • 1/4 tsp salt seasoned to taste

Instructions

  • Rinse and drain beans as directed. In a larg bowl, combine the beans and green onions. In small bowl or glass measuring cup, whisk remaining ingredients until sugar is dissolved. Pour liquid mixture over beans and toss to coat. Cover and refrigerate overnight, stirring occasionally.
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