Four Bean Salad | Day 19 of 31 Days of Salad

posted on: Thursday, January 19, 2012

I am super excited to have Heather, from The Coterie, guest post today. Heather comes to us today all the way from coldy Utah with a bean salad you can make year round. Thanks Heather! Do check out Heather's blog, its simply lovely. Her family is beautiful and her life is joyous. It's a nice and welcoming space she created on the internet, a place I love to visit. You can also find her on twitter and on Pinterest

First and foremost, I'm beyond ecstatic to be a guest blogger for the 31 Days of Salads posts! What an honor! I've loved salivating over all of the salads so far, and I can't wait to see the rest! If there is such thing as a "comfort salad", Four Bean Salad would be mine. It's delicious, nostalgic to me, and it's super easy to make. I grew up with my mom making this for us all the time, and when she was little her mom made it for her. Besides that though, it's yummy! It's also great because most, if not all of the ingredients are basic pantry ingredients so you won't have to do a big grocery shopping for it!

Four Bean Salad
(printable version)

1 can kidney beans 
1 can yellow wax beans 
1 can garbonzo beans (chickpeas) 
1 can green beans
1 small onion, thinly sliced into rings 
1/3 cup sugar 
1/2 teaspoon salt 
1/2 cup vegetable oil 
2/3 cup apple cider vinegar (may be substituted with white vinegar) 
  1. Drain and rinse all of the beans. Combine into a large bowl and add onion. 
  2. In a separate bowl, whisk together the sugar, salt, oil and vinegar until sugar has disolved. 
  3. Pour the dressing over the beans, cover and chill overnight. This recipe can most definitely be eaten right away, but it tastes much better after it's been chilled and soaking for a few hours. Enjoy! 
This salad is great on-the-go as well! Simply put it in a jar and seal the lid tightly. It's perfect for any picnic, the beach, or outings at the park!

Day 1- Green Papaya Salad
Day 2- Avocado and Mango Salad


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