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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Four Bean Salad Recipe

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This recipe for Four Bean Salad is from The Phillips 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:  
2 cans (15 oz) green beans
1 can (15 oz) yellow beans
1 large can (28 oz) red kidney beans (rinsed)
2 cans (15 oz) garbanzos (chick peas) (rinsed)
2 stalks celery, sliced thin
1 green pepper, chopped
1 medium sweet onion, chopped

3/4 cup sugar
1/2 cup salad oil
3/4 cup apple cider vinegar
Directions:
Directions:
Drain all canned ingredients into large bowl
Add celery, green pepper, and onion
Combine sugar, salad oil, vinegar into a blender. Process until well blended.
Pour over beans, etc., and stir gently and thoroughly.
Refrigerate. Stir several times during the first day.
Make this salad at least 24 hours before serving. Keeps refrigerated several
days.
Any combination of beans you like can be used.
Number Of Servings:
Number Of Servings:
8

 

 

 

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