Four Bean Salad

Source: Simply in Season
Made: August 5, 2012
Yield: 12 servings
Time to make: 15 minutes assembly + at least 1 hour to chill.

Prior preparation needed
Cook black beans and pink beans if using dried beans.

 A perennial favorite. Is there anyone who does not love the beautiful colours of a mixed bean salad?

Four Bean Salad

Four Bean Salad

Ingredients for dressing
¼ cup/60 ml apple cider vinegar
¼ cup/60 ml red wine vinegar
3 Tbsp. olive oil
1 Tbsp. sugar
1 tsp. salt
¼ tsp. pepper

Mix in a large container until blended.

Ingredients for salad
1 lb./500 g green beans
1½ cups/375 ml green soybeans (edamame)
2 cups/500 ml black beans or black soybeans, cooked (2/3 cups dry)
2 cups/500 ml pink beans, cooked (2/3 cups dry)
1 small red onion
1 cup/250 ml green pepper, diced
1 Tbsp. each fresh basil, parsley, oregano, thyme, chopped (1 tsp. each dried)

Combine all ingredients in a large bowl.
Toss with dressing.
Chill at least 1 hour before serving.


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