Easy Four Bean Salad
A quick and easy four bean salad dressed with a sweet and tangy vinaigrette.
1 (16-ounce) can kidney beans, drained and rinsed
1 (16-ounce) can cut green beans, drained
1 (16-ounce) can cut wax beans, drained
1 (16-ounce) can garbanzo beans, drained and rinsed
1 medium onion, thinly sliced
3/4 cup granulated sugar
2/3 cup distilled white vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup canola vegetable oil
- Combine beans with onion.
- To make dressing, combine remaining ingredients and pour over beans and onion. 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.