Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, 4 bean salad. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Read Customer Reviews & Find Best Sellers. There are lima, kidney, green and pinto beans, along with some crunchy celery, red pimento, and chopped pepper. A sweet vinaigrette is stirred in, and then all is chilled for a few hours to let the flavors mingle.
4 Bean Salad is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. 4 Bean Salad is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook 4 bean salad using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make 4 Bean Salad:
- Make ready 1 can (14.5oz) cut green beans - drained and rinsed
- Take 1 can (14.5oz) yellow wax beans - drained and rinsed
- Take 1 can (15oz) dark red kidney beans - drained and rinsed
- Get 1 can (15oz) garbanzo beans (chick peas) - drained and rinsed
- Prepare 1/2 cup diced red onion
- Prepare 1/4 cup diced green bell pepper (optional)
- Take 1 cup apple cider vinegar
- Prepare 1 cup granulated sugar
- Get 1/2 cup extra virgin olive oil
- Make ready 1 1/2 tsp salt
- Prepare 1/2 tsp black pepper
Stir in the celery, green pepper, red onion and pimentos. Yes, it's a lot of beans, but a lot of nutritious fiber! Combined with all four types of beans, the one thing that will bind these ingredients together is a balsamic vinaigrette. Find gluten-free, heart-healthy, vegetarian, vegan, Instant Pot, slow cooker, sheet pan, seafood recipes, and more.
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!
Or if you're simply looking for a healthy chicken dinner, you'll find that, too. Also, for this super-simple four bean salad recipe, which takes just about four minutes to make. A perfect side dish for a summer picnic! It's best when made a day or two before, so the onions have a chance to pickle a little bit in the vinegar, and all the flavors have some time. Bean salad is the perfect party food.
So that’s going to wrap it up with this exceptional food 4 bean salad recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
