Four-Bean Salad

13 ingredients
7 steps

Ingredients

  • 3/4 lb. green beans
  • 1 can black beans
  • 1 can red kidney beans
  • 2 can garbanzo beans
  • 2 medium celery stalks
  • 1 pt. grape tomatoes
  • 1/2 small red onion
  • 13 c. red wine vinegar
  • 3 tbsp. Extra virgin olive oil
  • 2 tsp. Dijon mustard
  • 1 1/2 tsp. salt
  • 1 tsp. sugar
  • 1/2 tsp. coarsely ground black pepper

Directions

  1. 1
    In 12-inch skillet, cook green beans in boiling water over high heat 7 minutes or until tender-crisp.
  2. 2
    (Start timing as soon as beans are added to water.)
  3. 3
    Drain beans; rinse with cold water to stop cooking and drain well.
  4. 4
    Place green beans in large bowl.
  5. 5
    Add canned beans, celery, tomatoes, and onion to bowl with green beans.
  6. 6
    In small bowl, with fork or wire whisk, mix vinegar with remaining ingredients until is blended; pour over bean mixture, tossing to coat.
  7. 7
    Cover and refrigerate up to two days if not serving right away.

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