Four Kinds of Beans Salad

Cindi Bauer

By
@DomesticGoddess

I love 3-bean salad, and wanted to double the recipe, but while I was making this salad, I ended up using what I had in my pantry, and made a 4-bean salad instead. It was delish!!


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Comments:

Serves:

16-18

Method:

No-Cook or Other

Ingredients

SALAD INGREDIENTS:

2 can(s)
(14.5 oz. ea.) cut green beans, drained
2 can(s)
(14.5 oz. ea.) cut wax beans, drained
1 can(s)
(15.5 oz.) dark red kidney beans, rinsed and drained
1 can(s)
(15 oz.) organic soy beans, rinsed and drained
1 medium
to large size red onion, thinly sliced and separated into rings

SALAD DRESSING:

1-1/2 c
sugar
1-1/2 c
5% white vinegar
3/4 c
vegetable oil
3 tsp
celery seed
1 tsp
salt
3/4 tsp
black pepper
3 Tbsp
less sodium soy sauce, optional ingredient

Directions Step-By-Step

1
To make salad dressing: In a bowl mix together thoroughly with a spoon, the sugar, vinegar, celery seed, salt, pepper, and soy sauce.
2
To make the salad: In a large size bowl, layer the beans, green peppers, and onions, but in between each layer, pour a bit of the salad dressing over each layer of beans and the vegetables.
3
Pour any remaining salad dressing over the top of the salad.
4
Cover the bowl, and refrigerate the bean salad for several hours, before serving.

About this Recipe