Four Bean Summer Salad
Four Bean Summer Salad: green beans, wax beans, kidney beans & chickpeas tossed in a sweet-sour vinaigrette- an easy potluck or make-ahead side.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ Cup Apple Cider Vinegar (or White Vinegar)
- ½ Cup White Granulated Sugar
- 1 Teaspoon Salt
- ½ Cup Safflower Oil (or Canola Oil)
- ½ Teaspoon Prepared Dijon Mustard
- ½ Teaspoon Freshly Ground Black Pepper
- 14.5 Ounces Cut Green Beans ((1 Can, Drained))
- 14.5 Ounces Cut Wax Beans or Yellow Beans ((1 Can, Drained))
- 14.5 Ounces Red Kidney Beans ((1 Can, Drained))
- 14.5 Ounces Garbanzo Beans ((1 Can, Drained))
- ½ Cup Finely Chopped Red Onion
- ½ Cup Finely Chopped Green Bell Pepper (Optional)
Instructions
- 1
Make the Dressing. In a small saucepan mix together vinegar, sugar, and salt. Cook and stir over low heat until sugar and salt are dissolved. Remove from heat and cool.Add the oil, Dijon mustard, and black pepper to the vinegar and sugar solution and whisk vigorously to combine.
- 2
Make the Salad. Drain the liquid from the beans, place them in a colander, and rinse them well with cold water. Place the beans in a large bowl and add the finely chopped onion. If desired also add the finely chopped green bell pepper.
- 3
Dress the Salad. Pour the dressing over the bean mixture and mix well. Cover and refrigerate until ready to serve.