Tangy Four Bean Salad Recipes

FOUR BEAN SALAD

Four Bean Salad image

Using canned beans makes this an easy picnic perfect Summer side.

Provided by Lea Ann Brown

Time 20m

Number Of Ingredients 14

Ingredients

Dressing:
1/3 cup olive oil (or neutral oil such as canola or vegetable oil)
1 tsp celery seed
2/3 cup sugar
2/3 cup cider vinegar
salt (to taste)
pepper (to taste)
For The Bean Salad
15 1/2 ounce kidney beans (canned, drained and rinsed)
15 1/2 ounce green beans (canned, drained, cut green beans or French style.)
15 1/2 ounce wax beans (canned, drained)
15 1/2 ounce lima beans (canned,drained)
1 cup sweet onion (diced, about 1 medium onion)
1 cup green bell pepper (diced, about 1 medium bell pepper)

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

TANGY FOUR-BEAN SALAD

Tangy Four-Bean Salad image

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

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1 cup sliced fresh mushrooms
1 cup chopped green pepper
1 cup chopped onion
DRESSING:
1/2 cup cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 teaspoon celery seed
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon dried oregano

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

GRANDMA'S SWEET AND TANGY BEAN SALAD

Grandma's Sweet and Tangy Bean Salad image

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

Provided by ChristinaAB

Categories Salad Beans Three Bean Salad Recipes

Time 2h20m

Yield 10

Number Of Ingredients 13

Ingredients

1 (15 ounce) can green beans, drained
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can corn kernels, drained
1 (8 ounce) can sweet peas, drained
1 cup chopped celery
1 cup chopped onion
1 cup diced cucumber
1 cup chopped green bell pepper
¾ cup white vinegar
1 cup white sugar
½ cup vegetable oil
1 teaspoon salt

Steps:

Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g

TRI-BEAN SALAD WITH VINAIGRETTE

Tri-Bean Salad with Vinaigrette image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield Serves 10-12 as a side dish

Number Of Ingredients 15

Ingredients

1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
1/4 cup olive oil
Salt & pepper
Cayenne
3 scallions, sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 red onion, finely chopped
1 can small red kidney beans, drained and rinsed
1 can northern white beans, drained and rinsed
1 can black beans, drained and rinsed
3 tablespoons parsley, chopped
3 tablespoons cilantro, chopped
In a large bowl whisk together

Steps:

In a large bowl whisk together mustard and vinegar. Whisk in olive oil. Stir in salt, pepper, and cayenne. Add scallions, peppers, onion, beans and parsley and cilantro and mix well. Refrigerate for 30 minutes and serve.

TANGY FOUR BEAN SALAD

Tangy Four Bean Salad image

This is my variation on all the bean salads out there. I found using salad oil and white vinegar to be too bland for my tastes, yet I didn't want a complicated salad full of herbs. This is my creation! This recipe is suitable for diabetics or low-carbers if you use the Splenda. There is no discernable taste difference between using Splenda or using sugar. I hope everyone who tries it enjoys it.

Provided by Amy - Ellies Mommie

Categories Beans

Time P1DT15m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) can red kidney beans
1 (16 ounce) can cut green beans (not French style)
1 (16 ounce) can cut wax beans
1 (16 ounce) can chickpeas (garbanzo beans)
1 medium onion, sliced paper thin
1 clove garlic, minced very fine
1/2 cup red wine vinegar
1/8 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/2 cup Splenda sugar substitute or 1/2 cup granulated sugar (do not use both, please)
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Drain all four cans of beans, discarding liquid.
In a large container, toss beans with onion and garlic.
In a 2 cup mixing bowl (or measuring cup), mix the oil, vinegar, Splenda, salt and pepper.
Pour over the bean mixture.
Mix well to coat all ingredients.
Cover, and let marinate in the refrigerator overnight.

Nutrition Facts : Calories 200.7, Fat 9.7, SaturatedFat 1.3, Sodium 441.7, Carbohydrate 23.1, Fiber 5.8, Sugar 3.2, Protein 5.9

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