Tag Archives: Easter

Four Bean Salad

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I made this delicious, classic four bean salad as a quick side last night, and it was a great reminder of summer cookouts and picnics to come! It’s one of my husband’s favorites. If you aren’t much of a cook, and you were asked to bring a side dish for Easter dinner, or for any dinner in the future, trust me… you should give this one a try. It’s easy, it’s quick to throw together, and after just an hour in the fridge (or travel time), it will be delicious. Even better the next day!IMG_2326

A few tips:

  • If you aren’t a wiz with the knife, and don’t like chopping, try using a chopper like the Pampered Chef Food Chopper, the Oxo Chopper, or any other chopper you feel more comfortable with. But let’s keep working on thoseĀ chopping skills!
  • I prefer the onions and celery to be diced finely in this recipe. It’s not the star in the salad, but it is necessary to add a fresh and needed crunch.
  • If you soak the red onion in water for 5-10 minutes and drain, it will remove some of its harshness.
  • If you want to take the salad over the top, add some freshly chopped cilantro or parsley after you add the dressing and toss it all together.
  • Use a large bowl to mix the beans, onions, celery and dressing together, then place everything into a nice serving bowl.
  • I prefer to drain and rinse all the beans with cool water to wash out the canned flavor.

Four Bean Salad

  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 15-ounce can green beans, drained and rinsed
  • 1 15-ounce can light red or pink kidney beans, drained and rinsed
  • 1 15-ounce can waxed beans, drained and rinsed
  • 2 celery stalks, washed, trimmed and chopped fine
  • 4 spring onions, rinsed and chopped fine
  • 1/4 red onion, diced finely
  • 1/3 cup white vinegar
  • 1/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1-1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper

In a jar with a lid, combine the vinegar, sugar, oil, salt and pepper. Close lid and shake well.

Combine everything in a bowl, mixing well. Transfer to serving bowl. Cover with plastic wrap. Refrigerate for at least one hour to over night so beans can absorb flavors.

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