FOUR-BEAN SALAD
Make and share this Four-Bean Salad recipe from Food.com.
Provided by Chris from Kansas
Categories Beans
Time 10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine all of the beans, green pepper and onions.
- In a small bowl, combine remaining ingredients; stir until the sugar dissolves.
- Pour over bean mixture.
- Cover and refrigerate overnight, stirring several times.
Nutrition Facts : Calories 231.8, Fat 6.4, SaturatedFat 0.8, Sodium 394.1, Carbohydrate 39.4, Fiber 7.4, Sugar 16.9, Protein 6.5
FOUR-BEAN SALAD
"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right-no guessing on the amounts!"
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 4g fiber), Protein 5g protein.
4 BEAN SALAD
grandma's recipe it is always gets eaten all up at most potlucks not too sweet nor too vinegary best if made 2-3 days ahead The longer it sits the better it tastes
Provided by muffinlady
Categories Easy
Time P1D
Yield 1 large bowl, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix dressing add all beans drained and rinced.
- refrigerate toss every once in a while, refrigerate at least overnight.
Nutrition Facts : Calories 236.8, Fat 9.9, SaturatedFat 1.3, Sodium 429.4, Carbohydrate 33.6, Fiber 6.2, Sugar 14.5, Protein 5.4
FOUR BEAN SALAD
Provided by Kardea Brown
Categories side-dish
Time 25m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half.
- Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.
BEST BEAN SALAD
I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Provided by chemjo
Categories Salad Beans Three Bean Salad Recipes
Time 8h20m
Yield 18
Number Of Ingredients 13
Steps:
- Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g
4 BEAN SALAD
This 4 bean salad recipe is unlike all the others. It is a perfect combination of textures, where the contribution of each bean was carefully thought-out.
Provided by Michelle Minnaar
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Boil the green beans in salted water until fork tender. Drain and set aside.
- Once the green beans are cooled down, toss all the ingredients together in a large bowl and serve.
Nutrition Facts : ServingSize 1 serving, Calories 278 calories, Sugar 3.5 g, Sodium 24 mg, Fat 5.9 g, Carbohydrate 43.9 g, Fiber 11.5 g, Protein 14.7 g
TANGY FOUR-BEAN SALAD
Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients. , Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 162 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 366mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
MARINATED FOUR BEAN SALAD
Four Bean salad is a perfect side dish on those hot summer nights!
Provided by Wendie
Categories Sides
Time 4h10m
Number Of Ingredients 12
Steps:
- In a small bowl whisk together sugar, vinegar, olive oil, salt, and pepper and set aside.
- Drain and rinse all the canned beans and pimentos and place them in a large bowl. Add onion, parsley, and dressing and mix until combined.
- Cover and refrigerate for 4 hours, stirring occasionally.
Nutrition Facts : Calories 260 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 10 grams fiber, Protein 10 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 8 Servings, Sodium 265 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
FOUR BEAN SALAD
Yield: 5 x half-litre (US pint) jars
Provided by Healthy Canning
Categories Pickles
Time 1h30m
Number Of Ingredients 15
Steps:
- Make the picking solution by combining in a large pot everything from the vinegar down to and including the water. Set aside.
- Prep the green beans, yellow beans, celery, onion and bell pepper. You can combine all in a large pot. Set aside.
- Put a large kettle or pot of water on to boil.
- Put the brine on a low burner to start simmering.
- Pour the water that you boiled over the veggies in their pot. Bring the veggie pot to a boil over medium high heat, then add the kidney and garbanzo beans and reduce to a gentler boil for 5 minutes.
- Drain the veggies.
- Divvy the drained veg mixture out among the jars.
- Leave 2 cm (1/2 inch) headspace.
- In each jar, also tuck a bay leaf (optional) and put 1/8th teaspoon Pickle Crisp (optional).
- Bring pickling mixture to a full boil, then turn off heat.
- Divvy the pickling solution out amongst the jars, leaving 2 cm (1/2 inch) headspace. If you are short of pickling solution, add a bit of heated white vinegar (not water) directly to the jars that need it. (Quick zap in microwave for the heated vinegar; mind the surge as you remove it.)
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 15 minutes; increase time as needed for your altitude.
- Best after at least a month of jar time.
Nutrition Facts : ServingSize 1 g, Calories 226 kcal, Carbohydrate 41.5 g, Protein 13.4 g, Fat 2.3 g, Sodium 220 mg, Fiber 13.3 g, Sugar 6.6 g
FOUR BEAN SALAD
This is the best bean salad my father in-law ever ate.
Provided by Kathleen White
Categories Salad Beans Three Bean Salad Recipes
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- In a large salad bowl, whisk together the sugar, vinegar and oil.
- Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
- Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 41.5 g, Fat 2 g, Fiber 7.6 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 462.3 mg, Sugar 22.2 g
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- In a large colander, drain and thoroughly rinse all the beans. Continue rinsing until the ‘bubbles’ disappear, picking out any broken, mushy beans or shells from the garbanzo beans.
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