Four Bean Salad

Name: Four Bean Salad
Ingredients: 1/3 cups Red Wine Vinegar; 1/4 cups Balsamic Vinegar; 1/3 cups Extra Virgin Olive Oil; 3 Tablespoons Honey; 1/2 teaspoons Sea Salt; 1 dash Pepper; 1/4 cups Scallions, Sliced; 3/4 cups Red Onion, Finely Diced; 1/4 cups Roasted Red Peppers; 1 can (12 Oz. Size) White Beans, Drained And Rinsed; 1 can (12 Oz. Size) Chickpeas, Drained And Rinsed; 1 can (12 Oz. Size) Pinto Beans, Drained And Rinsed; 1 can (12 Oz. Size) Black Beans, Drained And Rinsed

13 ingredients

3 steps

Ingredients

1/3 cups Red Wine Vinegar
1/4 cups Balsamic Vinegar
1/3 cups Extra Virgin Olive Oil
3 Tablespoons Honey
1/2 teaspoons Sea Salt
1 dash Pepper
1/4 cups Scallions, Sliced
3/4 cups Red Onion, Finely Diced
1/4 cups Roasted Red Peppers
1 can (12 Oz. Size) White Beans, Drained And Rinsed
1 can (12 Oz. Size) Chickpeas, Drained And Rinsed
1 can (12 Oz. Size) Pinto Beans, Drained And Rinsed
1 can (12 Oz. Size) Black Beans, Drained And Rinsed

Directions

1

In a large bowl, whisk together the vinegars, olive oil, honey, salt, and pepper to taste. Add the scallions, onion, peppers, and all the beans. Toss to coat.
2

Let the mixture sit in the refrigerator at least 2 hours before serving to allow the flavors to bend. Mix thoroughly before serving.
3

Recipe from Food Network Magazine, June 2012.