Olga's Four Bean Salad

By Barbara Polowetz on April 10, 2006

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Ingredients

    1. 1 (15 ounce) cans green beans ( drained)
    2. 1 (15 ounce) cans yellow wax beans ( drained)
    3. 1 (15 ounce) cans garbanzo beans ( drained)
    4. 1 (15 ounce) cans red kidney beans ( drained)
    5. 1 (15 ounce) cans straw mushrooms ( or any kind of mushrooms, drained*)
    6. 1 (15 ounce) cans pickled beets ( coarsely chopped, drained)
    7. 1/2 large purple onion ( chopped)
    8. 15 gherkins ( chopped)
    9. 1/2 cup sugar ( Or to taste. I use a 1/4 cup.)
    10. 1/2 cup cider vinegar
    11. 1/4 cup oil
    12. salt and pepper ( to taste)

Directions

  1. Drain all the liquids from all six cans.
  2. In a VERY large bowl, combine all the beans, mushrooms, chopped beets, chopped onion and chopped gherkins.
  3. In a separate container, mix the sugar, vinegar, oil, salt and pepper. I use a recycled spaghetti sauce jar just for this purpose and just shake it all up.
  4. Pour dressing over the bean mixture and toss well.
  5. Cover and refrigerate for at least overnight, if you can wait. I usually can't.
  6. * Straw mushrooms are found in the Asian section of the grocery store.
 
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