Monday, July 21, 2014

Four Bean Salad

Four­Bean Salad

Here is a recipe I found on the internet for the link click here.

very tasty
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 flavours have some time to get to know each other.

1 can Yellow (Wax) Beans
2 cans Green Beans ( I used 1 can)
1 can Red Kidney Beans
1 can Garbanzo Beans (Chickpeas) 1 Small Onion, finely diced ( used a red onion)
1⁄4 cup Sugar
1 teaspoon freshly ground Black Pepper
1⁄2 cup Vinegar (distilled white, or apple cider) 1⁄4 cup Extra Virgin Olive Oil

  1. Open all the cans and empty the beans into a colander. Rinse.
  2. Add all ingredients to a large container, ideally one that has a leak­proof lid. Roll or flip the container to mix the ingredients.
  3. Refrigerate for at least a few hours (overnight is better). Roll or flip the container occasionally to help it marinate. Serve cold. 

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