Best 4 Bean Salad Recipes

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.

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.

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.

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.

SKINNY MEXICAN BEAN SALAD

Steps:

• In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
• Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.

FOUR BEAN SALAD

Steps:

• Put green beans and juice in a large bowl.
• Add drained yellow, lima and kidney beans.
• Slice onion rings about 1/4" thick.
• Add along with celery and pimiento.
• In another bowl combine sugar, mustard and salt.
• Stir together well.
• Add vinegar and oil.
• Stir until dissolved (will take a few minutes).
• Pour over bean mixture.
• Cover and store in refrigerator.
• Let stand at least 24 hours before serving.
• Keeps for weeks.
• Dish up with a slotted spoon.

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.

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.

MARINATED 4 BEAN SALAD

Steps:

• Drain canned vegetables.
• Combine these with the green pepper and onion. Set aside.
• Combine remaining ingredients and pour over vegetables, mixing well.
• Cover and marinate in the refrigerator for 24 hours, stirring occasionally.
• Just before serving, drain off the marinade, Lovely served in a lettuce-lined clear glass salad bowl.

BEST BEAN SALAD

Steps:

• Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
• Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.