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Sweet and Tangy Four-Bean Salad
Ingredients
- 8 ounces fresh green beans, trimmed
- 3/4 cup cider vinegar
- 2/3 cup tomato juice
- 1/4 cup vegetable oil
- 3 tablespoons dry red wine or apple juice
- 1/2 cup sugar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon-style mustard
- 1 clove garlic, minced (1/2 tsp.)
- 1 12 ounce frozen shelled sweet soybeans (edamame), thawed
- 1 14 1/2ounce can cut wax beans, rinsed and drained
- 1 15 ounce can red kidney beans, rinsed and drained
- 1 bunch green onions, finely chopped
- 4 large carrots, coarsely shredded
Directions
1. In large saucepan cook green beans in boiling lightly salted water for 10 minutes or just until tender; drain and rinse with cold water. Set aside.
2. In extra-large bowl combine vinegar, tomato juice, oil, wine, sugar, Worcestershire, mustard and garlic. Stir in beans, green onion, and carrot. Refrigerate, covered, 4 to 48 hours. Serve with a slotted spoon. Makes 12 (about 1-cup) servings.
From the Test Kitchen
- Assemble and refrigerate 4 to 48 hours. The fresh green beans will lose some color as they marinate in the dressing. For brightly colored green beans cook and chill as directed, but do not add to salad. Cover and refrigerate separately, then toss in with the salad just before serving.
Nutrition Facts
(Sweet and Tangy Four-Bean Salad)
- Servings Per Recipe 12,
- cal. (kcal) 174,
- Fat, total (g) 6,
- sat. fat (g) 1,
- carb. (g) 24,
- fiber (g) 6,
- pro. (g) 7,
- vit. A (IU) 3644,
- vit. C (mg) 14,
- sodium (mg) 231,
- calcium (mg) 81,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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