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Four Bean Salad

Four Bean Salad

This salad can be made a day in advance, even though the dressing is slightly acidic it won’t turn the green beans that awful gray-green color. Eat as a side or as your main dish!

Scale

Ingredients

Instructions

  1. BeanSalad
  2. Trim the beans and cut in half. Bring a pot of salted cold water to a boil, add the beans to the boiling water and cook for three minutes.
  3. Remove the beans with a long-handled mesh strainer into an ice-water bath.
  4. Drain the beans and place on paper towel to dry along with the kidney beans and chickpeas.
  5. Vinaigrette
  6. Whisk together the vinegar, oil, sugar, mustard, salt and pepper.
  7. Put the beans and onion in a large mixing bowl, drizzle with the vinaigrette and toss to coat.
  8. Cover and refrigerate at least two hours, tossing on occasion to marinate all the beans and onion.