Mom's 4-Bean Salad

Course : Beans
Serves: 1
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2 cans green beans -- cut
1 can wax beans -- cut
1 can red kidney beans
1 can garbanzos
5 small onions -- (or 2-3 big ones)
1 cup sugar
1/2 cup wine vinegar
1/2 cup cider vinegar
1 teaspoon tarragon
1/2 teaspoon basil
1 dash black pepper

Preparation / Directions:

Drain juice from all cut beans and save. Drain kidney beans and garbanzos; rinse (do not retain juice). Mix kidney beans and garbanzos. Peel onions, slice, and separate rings. To layer: 1/4 of the onions; 1/3 of the green beans; 1/3 of the wax beans; 1/3 of the kidney/garbanzos. Repeat. Shake from side to side to settle. Marinade: Of the retained juice, you should have a little more than 2 cups (if not, add water). Add sugar and vinegars. (Can use all wine vinegar instead of 1/2 wine and 1/2 cider vinegar.) Rub spices in hand to break up; stir into juice. "Taste to make sure both sourer and sweeter than you want the end product." Pour marinade over beans. If uncovered, make additional liquid (1/2 water to 1/4 sugar and 1/4 vinegar). Set for 2 days.


Nutritional Information:

1649 Calories (kcal); 3g Total Fat; (1% calories from fat); 49g Protein; 377g Carbohydrate; 0mg Cholesterol; 45mg Sodium

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