Four Bean Salad
Yield: 6-8 servings
Cook Time: None.
Tips: If you prefer to use olive oil for this salad, remember to remove it from the refrigerator 1/2 hour before serving so it can liquefy (olive oil can harden when cold).
Suggestion: For barbeques and picnics, this salad is great accompanied by Red Potato Salad or any other variety of potato salad. Also can be served as a side dish to sandwiches and most any dinner main course.
  • 1 1-lb can cut green beans
  • 1 1-lb can cut wax beans
  • 1 15-oz can dark red kidney beans
  • 1 1-lb can garbanzo beans
  • 1/2 cup green (bell) pepper, chopped (optional)
  • 1/2 cup sugar
  • 2/3 cup vinegar
  • 1/3 cup canola (or other salad oil)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
Drain green, wax, kidney and garbanzo beans (and green pepper if you choose) and pour into a large bowl. Mix beans up gently with a large plastic spoon or curved rubber spatula.

In a separate small bowl, add sugar, vinegar, oil, salt and pepper and whisk until well blended. Pour mixture over beans and stir again gently to coat. Cover bowl and place in refrigerator. Stir beans a couple times during the day to make sure all beans are
coated with marinade. Or, you may store salad in an air-tight jar and simply turn the jar in different positions a couple times (on it's side and up-side down) during the day to coat all beans with marinade . Store overnight in refrigerator.

Just before serving, toss beans again to coat all beans with marinade. If using the store-in-jar method, just before serving, pour into serving bowl and toss to re-coat with marinade. Serve.