Four Bean Salad
  • 1 - (16-oz.) can green beans, drained
  • 1 - (16-oz.) can kidney beans, drained
  • 1 - (16-oz) can wax beans, drained
  • 1 - (16-oz.) can Garbanzo beans, drained
  • 1 small purple onion, ringed (or cut in half then sliced)
  • Dressing:
  • 1/2 c Sugar
  • 2/3 c Vinegar
  • 1/2 c Salad oil
  • 1/4 tsp. Pepper
  • 1/4 tsp. Salt
  1. In a large bowl make dressing by adding sugar, vinegar, salad oil, pepper and salt, whisk together. Drain and rinse all four cans of beans. Add ringed onion and all of the beans to dressing in bowl and mix well. Chill several hours.
  2. * I like the onion in the marinade but if you prefer just add it shortly before serving. It gets slightly lighter in color in the marinade
I love this salad, it is sweet and tart at the same time. It’s one of my go to recipes in the summer time, or any time for that matter. It comes together really quick and you can eat it immediately if you can’t wait for it to chill.