Recipes and Cooking Sweet and Tangy Four-Bean Salad 4.2 (13) 3 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Chill Time: 4 hrs Total Time: 4 hrs 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 8 ounce fresh green beans, trimmed ¾ cup cider vinegar ⅔ cup tomato juice ¼ cup vegetable oil 3 tablespoon dry red wine or apple juice ½ cup sugar 2 teaspoon Worcestershire sauce 2 teaspoon Dijon-style mustard 1 clove garlic, minced (1/2 tsp.) 1 12 ounce frozen shelled sweet soybeans (edamame), thawed 1 14.5 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 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. 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. Tips 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. Rate it Print Nutrition Facts (per serving) 174 Calories 6g Fat 24g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 174 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Sodium 231mg 10% Total Carbohydrate 24g 9% Protein 7g Vitamin C 14.2mg 71% Calcium 80.8mg 6% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.