Mom's 4-Bean Salad

2 days Prep: 30 minutes Cook: 0 minutes

312 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

2	cans	green beans	cut
1	can	wax beans	cut
1	can	red kidney beans
1	can	chickpeas (garbanzo beans)
5	small	onions	or 2-3 large 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

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.

Pour marinade over beans.

If uncovered, make additional liquid (1/2 water to 1/4 sugar and 1/4 vinegar).

Set for 2 days.

Can also add cucumbers, avocado, sweet bell pepper and/or pimento.

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Nutrition Facts

Serving Size 198g

Amount per Serving

Calories 312 2% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 187mg	8%
Total Carbohydrate 72.0g	24%
Dietary Fiber 4.0g	17%
Sugars 54.0g
Protein 4.0g	8%

Vitamin A	1%		Vitamin C	15%
Calcium	5%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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