Prep 25 mins
Cook 0 mins
I lost this recipe and I found it just this morning, while going through a bunch of old papers. I'm so HAPPY! I'm posting it immediately so it won't get lost again! I got this from a former co-worker, who had it at a potluck and liked it so much she got the recipe, and brought me a copy since she knew how much I loved to cook. I changed it up a bit, making big changes to the dressing and adding a bit to the actual salad components. This is a little on the sweet side, admittedly, but the sugar can be cut back to suit tastes. This is my favourite and I'm so glad I found it!
- 1 (19 ounce) can chickpeas
- 1 (14 ounce) can green beans
- 1 (14 ounce) can wax beans
- 1 (19 ounce) can red kidney beans
- 1 red bell pepper (any colour can be used)
- 1 small red onion, peeled and thinly sliced
- 1⁄2 cup chopped fresh flat leaf parsley
- 2⁄3 cup red wine vinegar
- 2 tablespoons balsamic vinegar
- 1⁄2 cup canola oil
- 1⁄2 cup granulated sugar (use less if desired)
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 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.
This dressing is the "ultimate". Not only does it do wonders for the four bean salad listed, but try cooking a bowl of tri colored rotini, or any curly pasta you enjoy, and add this dressing along with the onions, red pepper, and garlic. Refrigerate over night before serving. It really makes a great side dish with the dressing recipe Lennie provided.
this is a great salad! the only thing i did different was decrease the sugar to 1 1/2 T. it was still sweet from the balsamic.
What a wonderful Bean salad. I have been looking for a good Bean Salad recipe but will look no more. This is a keeper.The different vinigars( rather than just plain) do add to the wonderful flavor. It sat in the fridge for about 10 hours but it still had exellent flavor. I couldn't quit picking at it. My DH said it is the best he has ever eaten. I made no changes. Thank-you for this wonderful recipe.