Easy Four Bean Salad Food

FOUR BEAN SALAD

Steps:

• Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half.
• Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.

FOUR-BEAN SALAD

Steps:

• In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.

EASY 4 BEAN SALAD

Steps:

• 1. In a Large bowl,add ALL ingredient, MINUS Dressing. In a small bowl,wisk together dressing ingredients until sugar is dissolved. Pour Dressing over Bean mixture. Toss & Coat Well! Refridgerate 12 hours Or Overnightbefore serving!

FOUR-BEAN SALAD

Steps:

• In a large salad bowl, combine all of the beans, green pepper and onions.
• In a small bowl, combine remaining ingredients; stir until the sugar dissolves.
• Pour over bean mixture.
• Cover and refrigerate overnight, stirring several times.

4 BEAN SALAD

Steps:

• Mix dressing add all beans drained and rinced.
• refrigerate toss every once in a while, refrigerate at least overnight.

FOUR BEAN SALAD

Steps:

• In a large salad bowl, whisk together the sugar, vinegar and oil.
• Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
• Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

COLORFUL FOUR BEAN SALAD

Steps:

• In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

SHORTCUT 4 BEAN SALAD

Steps:

• Drain and rinse kidney and garbanzo beans in colander.
• Follow with green and wax beans.
• Chop celery and onion, add to colander and toss to mix.
• Empty bean mixture into bowl and pour dressing over.

3 OR 4 BEAN SALAD

Steps:

• Combine the beans and onion in a glass bowl.
• Pour the oil, vinegar, sugar and celery salt into a saucepan and bring to a boil, allowing the sugar to dissolve.
• Pour the vinegar mix over the beans and onions in the bowl and mix well.
• Allow to cool for 30 minutes then refrigerate until ready to use.
• This salad is best after about 6 hours, but is still good if you want to use it right away.

OIL-FREE FOUR BEAN SALAD

Steps:

• Drain liquid from all canned beans and rinse with water in a colander. I usually use the canned beans with reduced sodium.
• Mix beans and chopped vegetables in a large bowl.
• In a small saucepan, heat vinegar, sugar , salt and pepper until steaming. Pour hot dressing over beans and vegetables. Mix.
• Chill for several hours or overnight to blend flavors.