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
FOUR BEAN SALAD
Using canned beans makes this an easy picnic perfect Summer side.
Provided by Lea Ann Brown
Categories Side Dish
Time 20m
Number Of Ingredients 14
Steps:
- Make the dressing: In a medium bowl, combine the oil, celery seed, sugar, vinegar and salt and pepper to taste. Using a whisk, blend well. Set aside.
- Place the canned kidney beans in a colander. Rinse briefly. Add the rest of the canned beans and let them drain for a few minutes.
- In a large bowl combine all the beans, the onion and the green pepper. Pour the dresing over the bean mixture and gently stir until blended. Let sit overnight for best flavor.
Nutrition Facts : Calories 335 kcal, Carbohydrate 52 g, Protein 12 g, Fat 10 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 11 g, Sugar 23 g, ServingSize 1 serving
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, MOM'S
I remember eating this bean salad as a side dish to most of the Italian meals that didn't involve pasta! Granted, there weren't many, LOL. I love it, and never managed to add the cabbage when I make this easy to make, easy to eat, and easy to take salad! I made this for a get together at my in laws house, and nobody there liked...
Provided by Megan Stewart
Categories Other Salads
Number Of Ingredients 11
Steps:
- 1. Combine beans and onions. Combine and cook remaining together 3 min.
- 2. Note: Mom also added sweet and sour cabbage.
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
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