Four Bean Salad
Author: Charlene - A Pinch of Joy
Recipe type: Salad
Cuisine: American
Serves: 15 servings
- 1 15 ounce can green beans, drained
- 1 15 ounce can yellow wax beans, drained
- 1 15 ounce can kidney beans,drained and rinsed
- 1 15 ounce can black beans, drained and rinsed
- ½ cup onion, minced
- ½ cup olive or canola oil
- ½ cup vinegar
- ½ cup sugar
- ¼ cup each of diced green peppers and/or red, yellow or orange pepper -- optional
- Whisk together oil, vinegar and sugar.
- Add minced onion.
- Drain beans and place in large bowl.
- If using peppers, add to beans.
- Pour dressing over beans and toss lightly.
- Cover tightly and refrigerate until serving at least two hours. Flavor develops best after one day.
To make this a low carb dish, omit the black beans and the carb count will drop to 11 grams/serving.
Serving size: ½ cup each Calories: 140 Carbohydrates: 20 g Protein: 6 g
Recipe by A Pinch of Joy at http://www.apinchofjoy.com/2012/03/four-bean-salad/
3.5.3217