Four Bean Salad

This recipe from Simply in Season is perfect to throw together for a potluck or cookout.

FOR PRINTABLE VERSION CLICK HERE: Four Bean Salad

1/4 cup apple cider vinegar
1/4 cup red wine vinegar
3 Tbs olive oil
1 Tbs sugar
1 tsp salt
1/4 tsp pepper
1 lb green beans (blanched)
1 1/2 cups green soybeans (edamame; I substituted lima beans)
2 cups cooked black beans
2 cups cooked pink beans (I substituted light red kidney beans)
1 small red onion (diced; I substituted 1 C chopped chives)
1 cup green pepper (diced)
1 Tbs fresh basil (chopped; Note: If you don’t have fresh, substitute 1 tsp dried on the herbs)
1 Tbs fresh parsley (chopped)
1 Tbs fresh oregano (chopped)
1 Tbs fresh thyme (chopped)

1. Mix together the vinegars, oil, sugar, salt and pepper until well blended.

2. Add the remaining ingredients and toss; refrigerate at least 1 hour before serving.

Servings: 12

The Verdict: As you can see, I made lots of substitutions, which means this is a very forgiving recipe. It turned out delicious and is a great way to use up green beans.

Nutrition Facts
Serving size: 1/12 of a recipe (5.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 149.83
Calories From Fat (26%) 39.5
% Daily Value
Total Fat 4.53g 7%
Saturated Fat 0.58g 3%
Cholesterol 0mg 0%
Sodium 264.78mg 11%
Potassium 408.91mg 12%
Total Carbohydrates 21.09g 7%
Fiber 6.3g 25%
Sugar 2.16g
Protein 7.43g 15%

For more green bean recipes check out $5 Dinners.