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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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  • Makes: 12 servings
  • Serving Size: 1 cup
  • Prep: 30 mins
  • Chill: 4 hrs to 48 hrs

Sweet and Tangy Four-Bean Salad

Ingredients

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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