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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Rating:
★★★★★ 3 votes
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

Step-By-Step

1To make salad dressing: In a bowl mix together thoroughly with a spoon, the sugar, vinegar, celery seed, salt, pepper, and soy sauce.

2To 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.

3Pour any remaining salad dressing over the top of the salad.

4Cover the bowl, and refrigerate the bean salad for several hours, before serving.

About this Recipe