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Four Bean Salad

Winnipeg’s International Centre

The longer the salad marinates in the fridge, the more flavourful it will be.

2 cans green beans, drained
1 can red kidney beans, drained
1 can chickpeas, drained
1 small onion, chopped
1/2 cup white vinegar
1 tsp salt
1/2 cup white sugar
1/4 cup oil

1.  In a large bowl, place the drained beans, chickpeas, and onion.
2.  In a small pot, over medium-high heat, combine vinegar, salt, and sugar. Bring the mixture to a boil and remove from heat. Add oil.
3.   Pour liquid over beans and combine.
4.  Refrigerate salad for 1-2 hours, or overnight. Serve chilled.

Yield 6 servings

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