Four-Bean Salad

A crisp, colorful mix of four beans and fresh herbs soaked in a sweet and tangy cider dressing for a refreshing, make-ahead side dish everyone loves.

Total Time:

Yield:

10 to 12 servings

8 ounces fresh green beans, trimmed and cut into 1-inch lengths or one 14.5-ounce can green beans, drained

8 ounces yellow wax beans, trimmed and cut into 1-inch lengths or one 14.5-ounce can yellow wax beans, drained

1 15.5-ounce can kidney beans, drained

1 15.5-ounce can garbanzo beans, drained

1 small white onion, chopped

¼ cup fresh parsley, chopped

1¼ cups cider vinegar

¾ cup vegetable oil

¾ cup granulated sugar

2 cloves garlic, minced

1 teaspoon salt

½ teaspoon ground white pepper

If using fresh beans, cook in a small amount of boiling salted water about 20 minutes or until crisp tender; plunge immediately into ice water to cool. Drain.
In a large bowl combine green beans, yellow wax beans, kidney beans, garbanzo beans, onion and parsley.
In a medium bowl stir together vinegar, oil, sugar, garlic, salt and pepper until sugar dissolves.
Stir into bean mixture. Cover tightly and refrigerate overnight or at least four hours to blend flavors. Serve with a slotted spoon.

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