The traditional Four Bean salad consists of a few things that I do not put into my own salad. First of all, a lot of the recipes used canned beans, which is great if you are in a hurry, but I prefer beans that I need to soak overnight. I feel as though they taste better. So, here is MY recipe for a Four Bean Salad:
- 2/3 cup granulated sugar
- 1 scant teaspoon celery salt
- 1/2 extra-virgin olive oil
- 1/2 red wine vinegar
- 1/2 cup tarragon vinegar, or substitute cider vinegar
- 14 onces of garbonzo beans (soaked overnight)
- 14 ounces of Kidney beans (soaked overnight)
- 14 of soy beans (soaked overnight)
- 14 ounces of green beans (cooked)
- one red bell pepper, chopped.
- small jar pimientos, drained, about 2 tablespoons
- 1/2 medium red onion, halved and thinly sliced
Serves 8- 10 people.
Hints: Now, sometimes I like to add some edemame to the salad too. I like to use soy beans instead of wax beans because I really like soy beans and am not a real big fan of the texture of waxed beans. If you are a fan of any kind of other bean, go ahead and use it. If you like pinto beans or black beans…add ’em! I usually do not use as much sugar as 2/3 cup (I use about 1/3 cup). If there is too much liquid in the bowl, drain it.
Tastes great alone or a side to a protein dog and spinach salad. Even great with marinated tofu and some red potatoes. Or… if you are a carnivore (I am a vegan, as of the January 1, 2011-and LOVIN’ it!) BBQ a shrimp skewer or a strip steak and some potatoes!