Four Bean Salad
A twist on the classic bean salad — good for you in so many ways! And it tastes good, too!
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 15 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 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
- 1/2 cup onion, minced
- 1/2 cup olive or canola oil
- 1/2 cup vinegar
- 1/2 cup sugar
- 1/4 cup each of diced green peppers and/or red, yellow or orange pepper — optional
Instructions
- 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.
Notes
To make this a low carb dish, omit the black beans and the carb count will drop to 11 grams/serving.
Nutrition
- Serving Size: 1/2 cup each
- Calories: 140
- Carbohydrates: 20 g
- Protein: 6 g
Find it online: https://www.apinchofjoy.com/blog/2012/03/14/four-bean-salad/