A quick,and easy four bean salad in a sweet
and tangy vinaigrette.
Easy
Four Bean Salad
- 1 (16-ounce) can kidney
beans
1 (16-ounce) can cut green beans
1 (16-ounce) can cut wax beans
1 (16-ounce) can garbanzo beans (chick peas)
1 medium onion, thinly sliced
3/4 cup granulated sugar
2/3 cup distilled white vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup canola vegetable oil
- Drain beans, discarding
liquid, combine and toss with onion.
- To make dressing, combine
remaining ingredients and pour over beans. Mix to coat well;
chill. Salad will keep well in refrigerator for several days.
Makes 12 servings.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
