Sweet and Tangy Four-Bean Salad

This delicious recipe is the perfect make-ahead solution. Simply combine green beans, red kidney beans, soybeans and wax beans with a bold dressing of cider vinegar, dry red wine, mustard and garlic.

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14 users rated this recipe an average rating of 4.0
Makes:
12 servings
Serving Size:
1 cup
Prep:
30 mins
Chill:
4 hrs to 48 hrs
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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 1/2 ounce 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)
    Per serving:
  • 174 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 231 mg sodium,
  • 24 g carb.,
  • 6 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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