Four Bean Salad
📜 Collection: LOC | ✍️ Attribution: Unknown | 📂 Category: Salads A classic marinated four bean salad featuring green, wax, kidney, and garbanzo beans tossed in a tangy vinaigrette. Chill overnight for the best flavor development before serving.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | Several hours or overnight | 6–8 Servings |
🔪 Key Equipment
- Large mixing bowl
- Separate bowl or jar
- Can opener
- Colander
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Can | Green Beans | Cut, drained |
| 1 Can | Wax Beans | Cut, drained |
| 1 Can | Kidney Beans | Drained |
| 1 Can | Garbanzo Beans | Chickpeas, drained |
| 1 Medium | Onion | Chopped or sliced |
| 1 Can | Pepper Flakes | Sweet, likely pimento or roasted red peppers |
Dressing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/3 Cup | Oil | None |
| 2/3 Cup | Vinegar | White |
| 1 Teaspoon | Salt | None |
| Dash | Pepper | None |
Instructions
Step 1: Prep and Combine Beans
- Drain all the canned 1 can green beans, 1 can wax beans, 1 can kidney beans, and 1 can garbanzo beans using a colander.
- Chop or slice the 1 medium onion.
- In a large bowl, combine the drained beans and the chopped 1 medium onion.
Step 2: Make the Dressing and Marinate
- In a separate bowl or jar, mix together the 1/3 cup oil, 2/3 cup white vinegar, 1 teaspoon salt, dash pepper, and the 1 can sweet pepper flakes (including their liquid, unless you prefer to drain them).
- Pour the dressing mixture over the beans and onion, then mix well until evenly coated.
- Chill in the refrigerator for several hours or overnight for best flavor before serving until the flavors are fully melded.
💡 Make-Ahead & Storage: Store sealed in the refrigerator for up to 5 days; the flavor actually improves as it marinates longer.
Original Recipe Scan
