4 Bean Salad
4 Bean salad dressed with honey and cider vinegar.
Yield
8 servingsPrep
20 minCook
0 minReady
4 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
chickpeas (garbanzo beans)
canned |
|
| 15 | ounces |
red kidney beans
canned |
|
| 15 | ounces |
green beans
canned |
|
| 15 | ounces |
wax beans
yellow and green |
* |
| 1 | medium |
onions
sliced very thin |
|
| 2 | each |
scallions, spring or green onions
chopped thinly |
|
| 1 | cup |
apple cider vinegar
|
|
| 1 | cup |
honey
or corn syrup |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
canned |
|
| 433.5 | ml/g |
red kidney beans
canned |
|
| 433.5 | ml/g |
green beans
canned |
|
| 433.5 | ml/g |
wax beans
yellow and green |
* |
| 1 | medium |
onions
sliced very thin |
|
| 2 | each |
scallions, spring or green onions
chopped thinly |
|
| 237 | ml |
apple cider vinegar
|
|
| 237 | ml |
honey
or corn syrup |
|
Directions
Drain and rinse all beans.
Combine with onions and scallions.
Blend vinegar and honey thoroughly and pour over vegetables.
Refrigerate at least four hours.
