I enjoy this basic salad for many reasons. It’s tasty, is easy to prepare, and lasts many days in the refrigerator making it a great make-ahead potluck dish.

4-Bean Salad

1-14.5 oz. can cut green beans, drained
1-14.5 oz. can dark red kidney beans, drained
1-14.5 oz. can garbanzo beans, drained
1-14.5 oz. can black beans, drained
1/2 c. vegetable oil
1/2 c. white vinegar
1/2-3/4 c. sugar (depending on desired sweetness…start with less first)
1 t. salt
1/2 c. green bell pepper, chopped
1 red or sweet onion, sliced

In a large bowl, combine the oil, vinegar, sugar, and salt. Add the drained beans, bell pepper, and onion; stir gently. Refrigerate until ready to serve.

Note: Other beans that may be used in substitution are white northern, wax (or yellow), or red beans.

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