Recipe
Author
Hy-Vee Seasons Magazine
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Description
Spiked with sweetened vinegar, four-bean salads have a lively personality—sweet, sour, oniony, earthy... But we especially love them because they're easy to make and can be made well in advance.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (14.5 oz) can Hy-Vee cut green beans, drained | ||
| 1 (14.5 oz) can cut yellow wax beans, drained | ||
| 1 (15 oz) can Hy-Vee dark red kidney beans, drained | ||
| 1 (15 oz) can Hy-Vee garbanzo beans, drained | ||
| 1 c. sliced red onion | ||
| ¼ c. chopped green bell pepper | ||
| 1 c. Hy-Vee apple cider vinegar | ||
| 1 c. Hy-Vee sugar | ||
| ½ c. Hy-Vee vegetable oil | ||
| 1 tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee black pepper |
Directions
- In a large bowl, combine beans, red onion and bell pepper.
- In a separate bowl, whisk together vinegar, sugar, oil, salt and black pepper. Pour over beans.
- Toss four-bean salad well and chill for at least 4 hours. Store salad in refrigerator.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 0mg
- Sodium: 570mg
- Total Carbohydrates: 31g
- Protein: 4g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 10%
0%
Iron 8%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Fall 2013.