Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, 4 bean salad. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
4 Bean Salad is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. 4 Bean Salad is something which I have loved my entire life.
I made this Bean Salad for our end of the year staff party - I love recipes that can be made in advance kept in the fridge overnight and transported easily to the party. Mix dressing add all beans drained and rinced. refrigerate toss every once in a while, refrigerate at least overnight. Bean salad is a common cold salad composed of various cooked beans - green beans, yellow wax beans, garbanzo beans, kidney beans - and typically fresh raw onions, peppers, and/or other vegetables, tossed in a vinaigrette or vinegar and characteristically sweetened with sugar.
To begin with this particular recipe, we must first prepare a few ingredients. You can have 4 bean salad using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make 4 Bean Salad:
- Make ready 1 can (14.5oz) cut green beans - drained and rinsed
- Get 1 can (14.5oz) yellow wax beans - drained and rinsed
- Take 1 can (15oz) dark red kidney beans - drained and rinsed
- Prepare 1 can (15oz) garbanzo beans (chick peas) - drained and rinsed
- Take 1/2 cup diced red onion
- Take 1/4 cup diced green bell pepper (optional)
- Get 1 cup apple cider vinegar
- Get 1 cup granulated sugar
- Get 1/2 cup extra virgin olive oil
- Take 1 1/2 tsp salt
- Take 1/2 tsp black pepper
This bean salad is a time-honoured crowd pleaser. When you serve it, drain, then toss with a tablespoon of oil. This really is great to have on hand as a salad to take to. Kidney beans, cannellini beans, black beans and garbanzo beans make up this four bean salad.
Steps to make 4 Bean Salad:
- If you can, use low sodium unsalted beans. Open and dump all of your beans into a collander, rinse with cold lightly running water gently tossing to ensure you rinse off all the canned juices. This removes any "tinny" flavors. Allow to sit about 15 minutes to drain.
- Meanwhile dice your onions and bell peppers, and make your vinaigrette. In a large bowl whisk together vinegar, sugar, salt and pepper until sugar and salt are dissolved. Slowly drizzle in olive oil while whisking continuously.
- Gently this the beans once more to shake off excess water still clinging on. Slowly pour beans into bowl of vinaigrette. Add onion and green pepper and gently stir to coat. Cover and refrigerate at least 4 hours before serving. Overnight is best for the flavors to really meld, so this is a great "make ahead" dish!
- To serve: Because "evoo" solidifies when cold, remove salad from fridge and let sit out about 30 minutes before serving. Give it another stir to redistribute vinaigrette, dish up and enjoy!
Spiked with sweetened vinegar, four-bean salads have a lively personality—sweet, sour, oniony, earthy. Ingredients for Four Bean Salad Recipe. Buying the name brand will only take your money and not add to this dish. Easy recipe for three bean salad combines green and waxed beans, kidney beans, onion and bell pepper tossed in a sweetened vinaigrette. Great side dish for burgers and hotdogs, barbecued.
So that is going to wrap it up with this exceptional food 4 bean salad recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
