Quick Four Bean Salad Recipes

4 BEAN SALAD

4 Bean Salad image

grandma's recipe it is always gets eaten all up at most potlucks not too sweet nor too vinegary best if made 2-3 days ahead The longer it sits the better it tastes

Provided by muffinlady

Categories Easy

Time P1D

Yield 1 large bowl, 12 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup oil
1/2 cup apple cider vinegar
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
16 ounces green beans
16 ounces wax beans
16 ounces kidney beans or 16 ounces red beans
16 ounces garbanzo beans
1 red onion, diced
3/4 cup green pepper
3/4 cup celery

Steps:

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

Nutrition Facts : Calories 236.8, Fat 9.9, SaturatedFat 1.3, Sodium 429.4, Carbohydrate 33.6, Fiber 6.2, Sugar 14.5, Protein 5.4

FOUR-BEAN SALAD

Four-Bean Salad image

"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right-no guessing on the amounts!"

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

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
1/4 cup julienned green pepper
8 green onions, sliced
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup canola oil
1/2 teaspoon salt

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.

Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 4g fiber), Protein 5g protein.

QUICK AND EASY BEAN SALAD

Quick and Easy Bean Salad image

Toss white beans with red onion, tomatoes, parsley, and balsamic vinegar for an easy, satisfying side dish.

Provided by Joel Fuhrman, M.D.

Categories HarperCollins Side Bean Salad Tomato Parsley Onion Vinegar Quick & Easy Quick and Healthy Vegan Vegetarian Wheat/Gluten-Free

Yield 2 servings

Number Of Ingredients 6

Ingredients

1 1/2 cups cooked or 1 (15-ounce) can low-sodium or no-salt-added cannellini beans or other white beans, drained
1/2 small red onion, chopped
1 tomato, chopped
1/2 cup chopped parsley
1 tablespoon balsamic vinegar
1 teaspoon no-salt seasoning blend, adjusted to taste

Steps:

Mix all the ingredients in a bowl.
Serve cold as a salad or heat in the microwave for a warm entrée.

QUICK BEAN SALAD

Quick Bean Salad image

A few simple ingredients that come together to make a quick, healthy bean salad that is great as a side or lunch when mixed with lettuce.

Provided by Veggie Girl.

Categories Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (19 ounce) can mixed beans, drained and rinsed
1/4 cup red pepper, diced
1/4 cup green pepper, diced
1 tablespoon shallot, finely chopped
1 stalk celery, diced
1/2 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon white wine vinegar
1 teaspoon honey
1 tablespoon fresh parsley, chopped
salt and pepper

Steps:

Mix all ingredients together in a bowl.
Ready to eat right away, but I like to refrigerate for about 1/2 hour.

FOUR BEAN SALAD

Four Bean Salad image

Using canned beans makes this an easy picnic perfect Summer side.

Provided by Lea Ann Brown

Categories Side Dish

Time 20m

Number Of Ingredients 14

Ingredients

Dressing:
1/3 cup olive oil (or neutral oil such as canola or vegetable oil)
1 tsp celery seed
2/3 cup sugar
2/3 cup cider vinegar
salt (to taste)
pepper (to taste)
For The Bean Salad
15 1/2 ounce kidney beans (canned, drained and rinsed)
15 1/2 ounce green beans (canned, drained, cut green beans or French style.)
15 1/2 ounce wax beans (canned, drained)
15 1/2 ounce lima beans (canned,drained)
1 cup sweet onion (diced, about 1 medium onion)
1 cup green bell pepper (diced, about 1 medium bell pepper)

Steps:

Make the dressing: In a medium bowl, combine the oil, celery seed, sugar, vinegar and salt and pepper to taste. Using a whisk, blend well. Set aside.
Place the canned kidney beans in a colander. Rinse briefly. Add the rest of the canned beans and let them drain for a few minutes.
In a large bowl combine all the beans, the onion and the green pepper. Pour the dresing over the bean mixture and gently stir until blended. Let sit overnight for best flavor.

Nutrition Facts : Calories 335 kcal, Carbohydrate 52 g, Protein 12 g, Fat 10 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 11 g, Sugar 23 g, ServingSize 1 serving

FOUR BEAN SALAD

Four Bean Salad image

This is the best bean salad my father in-law ever ate.

Provided by Kathleen White

Categories Salad Beans Three Bean Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 11

Ingredients

1 cup white sugar
1 cup white wine vinegar
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 (15 ounce) can green beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (4 ounce) jar pimentos

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.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 41.5 g, Fat 2 g, Fiber 7.6 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 462.3 mg, Sugar 22.2 g

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