Four Bean Salad
Yield
1 servingsPrep
15 minCook
?Ready
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
chickpeas (garbanzo beans)
one can |
|
| 16 | ounces |
red kidney beans
one can |
|
| 16 | ounces |
green beans
one can |
|
| 16 | ounces |
beans
yellow, one can |
|
| 1 | each |
onions
medium, sliced very thin |
|
| 2 | each |
scallions, spring or green onions
chopped thinly |
|
| 1 | cup |
apple cider vinegar
|
|
| 1 | cup |
honey
or corn syrup |
|
| 1 | tablespoon |
olive oil
optional to cut acidity |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
chickpeas (garbanzo beans)
one can |
|
| 462.4 | ml/g |
red kidney beans
one can |
|
| 462.4 | ml/g |
green beans
one can |
|
| 462.4 | ml/g |
beans
yellow, one can |
|
| 1 | each |
onions
medium, sliced very thin |
|
| 2 | each |
scallions, spring or green onions
chopped thinly |
|
| 237 | ml |
apple cider vinegar
|
|
| 237 | ml |
honey
or corn syrup |
|
| 15 | ml |
olive oil
optional to cut acidity |
|
Directions
Drain and rinse all beans.
Combine with onions and scallions.
Blend vinegar, oil, and honey thoroughly and pour over vegetables.
Refrigerate at least four hours.
