Four Bean Salad

Four Bean Salad

This is one of my favorite salads.  Quite the guilty pleasure as it does have quite a bit of sugar. Sometimes I like to mix it with a green salad just to change it up a bit.  My Four Bean Salad is great for a barbeque, picnic or potluck dinner. 


2/3 Cup Sugar

1/8  Teaspoon Celery Salt

1/2 Cup Olive Oil

1/4 Cup Red Wine Vinegar

1/4  Cup Cider Vinegar

1 Teaspoon Worcestershire Sauce

1 Minced Garlic Clove

1 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

16 Ounces Drained Canned Garbanzo Beans

32 Ounces Drained Canned Green Beans

16 Ounces Drained Yellow Wax Beans

16 Ounces Drained Canned Red Kidney Beans

1 Diced Red Bell Pepper

1/2 Diced Red Onion

In a medium size bowl combine the sugar, celery salt, olive oil, red wine vinegar, cider vinegar, Worcestershire sauce, garlic, salt and pepper.  Set aside.  In a separate large bowl combine the garbanzo beans, green beans, yellow wax beans and red kidney beans.  The beans should be well drained.  Add the diced red bell pepper and diced red onion.  Toss to combine the ingredients well.  Pour the dressing over the beans and place in the refrigerator for 4 to 6 hours.  This salad needs to marinate.  Serves 8



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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