Best Tangy Four Bean Salad Recipes

TANGY FOUR-BEAN SALAD

Tangy Four-Bean Salad image

Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1 cup sliced fresh mushrooms
1 cup chopped green pepper
1 cup chopped onion
DRESSING:
1/2 cup cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 teaspoon celery seed
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon dried oregano

Steps:

In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients. , Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 162 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 366mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

TANGY FOUR BEAN SALAD

Tangy Four Bean Salad image

This is my variation on all the bean salads out there. I found using salad oil and white vinegar to be too bland for my tastes, yet I didn't want a complicated salad full of herbs. This is my creation! This recipe is suitable for diabetics or low-carbers if you use the Splenda. There is no discernable taste difference between using Splenda or using sugar. I hope everyone who tries it enjoys it.

Provided by Amy - Ellies Mommie

Categories Beans

Time P1DT15m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) can red kidney beans
1 (16 ounce) can cut green beans (not French style)
1 (16 ounce) can cut wax beans
1 (16 ounce) can chickpeas (garbanzo beans)
1 medium onion, sliced paper thin
1 clove garlic, minced very fine
1/2 cup red wine vinegar
1/8 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/2 cup Splenda sugar substitute or 1/2 cup granulated sugar (do not use both, please)
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Drain all four cans of beans, discarding liquid.
In a large container, toss beans with onion and garlic.
In a 2 cup mixing bowl (or measuring cup), mix the oil, vinegar, Splenda, salt and pepper.
Pour over the bean mixture.
Mix well to coat all ingredients.
Cover, and let marinate in the refrigerator overnight.

Nutrition Facts : Calories 200.7, Fat 9.7, SaturatedFat 1.3, Sodium 441.7, Carbohydrate 23.1, Fiber 5.8, Sugar 3.2, Protein 5.9

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