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A quick and healthy salad.

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 oil

1. Drain beans, discarding liquid, combine and toss with onion.
2. 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.

Nutrition Facts
Amount Per Serving
Calories: 328
Calories from fat: 171
Total fat: 19 gm
Saturated fat: 1 gm
Cholesterol: 0 mg
Sodium: 371 mg
Carbohydrate: 36 gm
Protein: 6 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.