Tangy Four-Bean Salad
From “The Taste of Home Cookbook.” Submitted by Sharon Cain, Revelstoke, B.C. Canned beans make this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys.
For the salad:
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans rinsed and drained
One package edamame soy beans cooked and cooled
1 can cannelini white beans rinsed and drained
1 package frozen green beans cooked and cooled
1 cup chopped onion
For the dressing:
1/2 cup cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 teaspoon celery seed
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
2 diced serranos (more or less depending on how much heat you want)
In a large bowl, combine the beans, and onion. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Yield: 12 servings
Nutrition per 3/4-cup serving (from the cookbook): 162 calories, 6 grams fat (trace saturated), 5 grams protein, 24 grams carbohydrate, no cholesterol, 5 grams dietary fiber, 366 milligrams sodium.
