Finally Found Four Bean Salad

Name: Finally Found Four Bean Salad
Ingredients: 1 (19 ounce) can chickpeas; 1 (14 ounce) can green beans; 1 (14 ounce) can wax beans; 1 (19 ounce) can red kidney beans; 1 red bell pepper (any colour can be used); 1 small red onion, peeled and thinly sliced; 1/2 cup chopped fresh flat leaf parsley; DRESSING; 2/3 cup red wine vinegar; 2 tablespoons balsamic vinegar; 1/2 cup canola oil; 1/2 cup granulated sugar (use less if desired); 1 clove garlic, minced; 1 teaspoon Worcestershire sauce; 1 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper

16 ingredients

10 steps

Ingredients

1 (19 ounce) can chickpeas
1 (14 ounce) can green beans
1 (14 ounce) can wax beans
1 (19 ounce) can red kidney beans
1 red bell pepper (any colour can be used)
1 small red onion, peeled and thinly sliced
1/2 cup chopped fresh flat leaf parsley
DRESSING
2/3 cup red wine vinegar
2 tablespoons balsamic vinegar
1/2 cup canola oil
1/2 cup granulated sugar (use less if desired)
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Directions

1

Drain a 19-oz tin of chick peas (garbanzo beans), rinse well, then drain again; place in a large mixing bowl.
2

Drain a 14-oz tin of green beans and a 14-oz tin of wax beans well and then add to bowl.
3

Drain a 19-oz tin of red kidney beans, rinse well then drain again; add to bowl.
4

Dice up a coloured bell pepper (red, orange or yellow, I don't use green as I don't like them much) and add to beans.
5

Peel a small red onion and slice into very thin strips and add to bowl.
6

Lastly, add about 1/2 cup of chopped fresh flatleaf parsley.
7

Now make dressing: in a separate bowl, whisk together the vinegars, oil, sugar (I use a scant 1/2 cup), minced fresh garlic, worcestershire, and salt and pepper.
8

Pour dressing over salad ingredients and toss.
9

Cover and refrigerate overnight, stirring occasionally (before serving, taste, as it may need more salt).
10

When ready, spoon bean salad into a serving bowl using a slotted spoon, to drain off most of the dressing before serving.