Four Bean Salad
- Prep Time: 15 minute
- Refrigeration Time: 4 to 24 hours
Ingredients
Beans and Onion:
- One 15.5-ounce can kidney beans, rinsed and drained
- One 15.5-ounce can green beans, rinsed and drained
- One 15.5-ounce can wax beans, rinsed and drained
- One 15.5-ounce can garbanzo beans (chickpeas), rinsed and drained
- ¼ of a small onion, finely chopped
Marinade:
- ½ cup sugar
- ⅔ cup apple cider vinegar
- ⅓ cup vegetable oil (I use safflower oil)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
-
Drain beans and combine with chopped onion in a large bowl
- In a small bowl, combine marinade ingredients.
- Whisk marinade ingredients until sugar is dissolved.
- Pour marinade over beans and onions; toss to coat.
- Cover and chill for at least 4 hours, preferably overnight.
Comments
Serves 6 to 8.