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Sweet and Tangy Four-Bean Salad

Makes: 12 servings
Serving size: 1 cup
Prep 30 mins Chill 4 hrs to 48 hrs
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)
  • Servings Per Recipe 12,
  • cal. (kcal) 174,
  • Fat, total (g) 6,
  • chol. (mg) 0,
  • 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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