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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Four Bean Salad Recipe

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This recipe for Four Bean Salad is from The kreinbrink Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can green beans, 1 can yellow wax beans,1 can kidney beans, 1 can chick peas (garbanzos), 1 onion (diced), 1/2 cup sugar, 1/2 cup brown vinegar, 1/4 cup salad oil, 1 tsp. salt, 1/2 tsp. dry mustard, 1/2 tsp. terragon, 1/2 tsp. basil
Directions:
Directions:
Open the cans of beans, drain the liquid, set aside. Mix the sugar, vinegar, salad oil, salt, dry mustard, terragon, and basil in a glass or plastic bowl (do not use a metal bowl for this recipe). Put the beans into the bowl and gently stir to coat the bean mixture with the marinade. Cover the bowl and refrigerate at least 10 hours or overnight.
Number Of Servings:
Number Of Servings:
Makes 6 cups
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This makes a great side dish for pot lucks and picnics! Sometimes I add just the marinade and chopped onions to the contents of jars/cans of already mixed 4-bean salad (like Read brand), refrigerate as above.

 

 

 

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