GRANDMA BROWNS BAKED BEANS INGREDIENTS RECIPES

Name: Four-Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 12 servings.
Ingredients: 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 1 can (14-1/2 ounces) cut green beans, drained; 1 can (14-1/2 ounces) cut wax beans, drained; 1/4 cup julienned green pepper; 8 green onions, sliced; 3/4 cup sugar; 1/2 cup cider vinegar; 1/4 cup canola oil; 1/2 teaspoon salt

FOUR-BEAN SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Four-Bean Salad Recipe: How to Make It - Taste of Home image

"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right—no guessing on the amounts!"

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1/4 cup julienned green pepper
8 green onions, sliced
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup canola oil
1/2 teaspoon salt

Steps:

In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 172 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 403mg sodium, CarbohydrateContent 28g carbohydrate (16g sugars, FiberContent 4g fiber), ProteinContent 5g protein.

FOUR-BEAN SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Four-Bean Salad Recipe: How to Make It - Taste of Home image

"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right—no guessing on the amounts!"

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1/4 cup julienned green pepper
8 green onions, sliced
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup canola oil
1/2 teaspoon salt

Steps:

In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.

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