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Monday, March 28, 2011

Little effort, big reward: Four Bean Salad

Found this recipe in Better Homes and Garden's Best-Loved Community Recipes cookbook and it's been in our regular rotation ever since. Modified slightly from the original, which is served over Romaine lettuce, we eat this on its own.
   This is the perfect recipe for those don't-much-feel-like-cookin' days.
   But the best thing about the recipe is that it can be modified to what's on hand...we've thrown just about any salad veggie into it with great results.
   Pictured here you'll see the last of sweet peppers we cut up and froze from Garden 2010. Hope we have as much luck with our peppers this year.
   Since I'm not a big meat eater, this Four Bean Salad makes a quick meal!  
   As we had our main meal at lunch today, this is what I'll be eating for supper tonight. What's going on your plate tonight?
Four Bean Salad 
1 15- or 16-ounce can cut green beans, rinsed and drained
1 15- or 16-ounce can cut wax beans, rinsed and drained
1 15- or 16-ounce can garbanzo beans, rinsed and drained
1 15- or 16-ounce can red kidney beans (or red beans), rinsed and drained
1/2 cup chopped sweet pepper
Small to medium red onion or sweet onion, thinly sliced into rings
Dressing
1/2 cup white wine vinegar or white vinegar
1/3 cup salad oil
1/3 cup sugar
1/2 Tablespoon dried parsley
1 teaspoon dry mustard
1 teaspoon dried basil, crushed
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon salt
1. In a large bowl, combine drained, rinsed green beans, wax beans, garbanzo beans, red kidney beans, sweet pepper, and onion.
2. Combine and lightly whisk all dressing ingredients. Pour over vegetables; stir lightly. Cover and chill for at least 4 hours or up to 24 hours (Best served next day!), stirring occasionally. Serve with a slotted spoon.

10 comments:

Kimmie said...

Looks delish - great for serving at a BBQ!

Practical Parsimony said...

That sounds simple and nutritious! And, all the drained canning juices could be used to cook rice or to use in soup stock.

Mountain Mama said...

I will definetely be making this!Once again, you've posted a recipe that I know I will love. My hubby probably won't eat this one, but I can see myself enjoying this for a quick lunch any day (maybe even breakfast - who knows! lol) I'm always looking for quick and healthy things to eat and the fact that I can prepare this beforehand and just eat it when I'm ready makes it even more appealing. Maybe I can even get my 3yr old son to give it a try...he does love green beans, after all! Thanks for sharing this :)

Mel said...

I have been wanting to make bean salad for a while, but couldn't find a good recipe. This one is perfect!!

Blessings from a Wildflower said...

Thank You for the recipe, I have been searching for new salad recipes to try for summer...:)
~~HUGS~~

adventuresindinner said...

Looks fabulous! Thanks for visiting "Adventures..."

SARINA said...

This looks so delicious, it`s making me hungry already. Must try this soon! I`m with Mountain Mama on this one. Hubby would not touch this(far too healthy for his liking), but I would love it!

Dmarie said...

Hope you guys do try this one...it's one of my all-time favorites. and it tastes even better when leftover!

Beauty and the Green said...

Wow.....this looks great and it is a healthy choice. Thanks for sharing, I cant wait to try it!

MegSmith @ Cooking.In.College said...

Ooo I can't wait to make this for summer picnics :-)

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