Four-Bean Salad

This bean salad has the perfect combination of sweet and sour.
- Ready In:
- 10mins
- Serves:
- Units:
Nutrition Information
15
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ingredients
- 1 (16 ounce) can green beans, drained
- 1 (16 ounce) can wax beans, drained
- 1 (16 ounce) can garbanzo beans, rinsed and drained
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1⁄4 cup slivered green pepper
- 8 green onions, sliced
- 3⁄4 cup sugar
- 1⁄3 cup cider vinegar
- 1⁄4 cup vegetable oil
- 1⁄2 teaspoon salt
directions
- In a large salad bowl, combine all of the beans, green pepper and onions.
- In a small bowl, combine remaining ingredients; stir until the sugar dissolves.
- Pour over bean mixture.
- Cover and refrigerate overnight, stirring several times.
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RECIPE MADE WITH LOVE BY
@Chris from Kansas
Contributor
@Chris from Kansas
Contributor
"This bean salad has the perfect combination of sweet and sour."
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I was a bit skeptical of this recipe, but it was actually really, really good. It tastes better on the second day so I highly recommend making it in advance. I couldn't find wax beans, omitted the green pepper and the scallions. I added some finely chopped red onion and let it marinate overnight. After marinating for a full day, I put over some argula and it acted as a dressing and I served it as an argula salad with beans. Delicious. My guests LOVED it. Thanks!!
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