4 Bean Salad with Balsamic Vinaigrette

Course : Salads
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 can Kidney beans (rinsed and drained 15 ozs for all beans)
1 can great Northern beans
1 can chic peas
1 can green beans
1/2 Cup water or non-fat chicken broth
1/4 Cup red-wine vinegar
3 tablespoons balsamic vinegar
3 tablespoons fresh parsley
2 tablespoons chopped shallots
2 tablespoons olive oil
1 teaspoon salt and pepper to taste
1 dash sugar (optional)

Preparation / Directions:

In a large bowl place all beans in even layers, set aside. In a med. size bowl whisk together broth or water vinegars, parsley shallotsoil, salt and pepperand sugar if desired. Pour over beans . Cover and let marinate for at least 1 hour , or until ready to use. stir beans occasionally whilemarinating.


Nutritional Information:

886 Calories (kcal); 29g Total Fat; (28% calories from fat); 41g Protein; 122g Carbohydrate; 0mg Cholesterol; 35mg Sodium

7 Kitchen's say:
  (3 1/4 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Salads Recipes