Best 9 Sweet Sour Four Bean Salad Recipes
Indulge in a symphony of flavors and textures with our Sweet and Sour Four Bean Salad, a refreshing and vibrant dish that combines the goodness of four wholesome beans. This salad is a culinary journey that takes you through a medley of sweet, tangy, and savory sensations. The tender kidney beans, hearty chickpeas, crunchy green beans, and plump black beans come together in perfect harmony, complemented by a delightful dressing that tantalizes your taste buds. With its vibrant colors and contrasting textures, this salad is a feast for the eyes and a delight for the palate.
In addition to the classic Sweet and Sour Four Bean Salad, this article offers a collection of equally enticing recipes that cater to various dietary preferences and culinary cravings. Explore the tantalizing Vegan Sweet and Sour Four Bean Salad, a plant-based rendition that delivers all the flavors without compromising on taste. For a lighter and refreshing option, try the Sweet and Sour Four Bean Salad with Lemon Dressing, where the zesty lemon dressing adds a burst of brightness.
If you're seeking a gluten-free alternative, the Sweet and Sour Four Bean Salad with Quinoa is a perfect choice, combining the wholesome goodness of quinoa with the vibrant flavors of the salad. And for those who love a spicy kick, the Sweet and Sour Four Bean Salad with Sriracha Dressing is sure to satisfy, adding a touch of heat that elevates the dish to new heights. With so many delicious variations, this article has a Sweet and Sour Four Bean Salad recipe for everyone to enjoy.
FOUR-BEAN SALAD
"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right-no guessing on the amounts!"
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 4g fiber), Protein 5g protein.
FOUR BEAN SALAD
Provided by Kardea Brown
Categories side-dish
Time 25m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half.
- Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.
GRANDMA'S SWEET AND TANGY BEAN SALAD
I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!
Provided by ChristinaAB
Categories Salad Beans Three Bean Salad Recipes
Time 2h20m
Yield 10
Number Of Ingredients 13
Steps:
- Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
- Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
- Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g
SWEET AND SOUR BEAN SALAD
Provided by Food Network
Categories side-dish
Time P1DT25m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.
TANGY FOUR-BEAN SALAD
Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients. , Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 162 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 366mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
MOM'S SWEET AND SOUR BEAN SALAD
Make and share this Mom's Sweet and Sour Bean Salad recipe from Food.com.
Provided by mmm29
Categories Greens
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix ingredients and chill.
FOUR BEAN SALAD
This is the best bean salad my father in-law ever ate.
Provided by Kathleen White
Categories Salad Beans Three Bean Salad Recipes
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- In a large salad bowl, whisk together the sugar, vinegar and oil.
- Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
- Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 41.5 g, Fat 2 g, Fiber 7.6 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 462.3 mg, Sugar 22.2 g
SWEET & SOUR FOUR-BEAN SALAD
This bean salad recipe is a favorite in my family. It may be served chilled or at room temperature, so it works very well for outdoor entertaining. A great side for barbecue ribs, chicken or pork chops!
Provided by Mary Beth Cauthen
Categories Other Salads
Time 30m
Number Of Ingredients 12
Steps:
- 1. Whisk together vinegar, sugar, salt and pepper in medium sauce pan. Add soup and bring to a boil. Remove from heat.
- 2. Toss drained beans, chopped vegetables and pimentos in a large bowl with the vegetable oil. Pour hot liquid over all. Toss and chill. Marinate at least 4 hours to overnight. Serve chilled or at room temperature.
SWEET-SOUR BEAN SALAD
This unique salad recipe, from the Cook's Colour Treasury, begins with dried kidney beans and finishes with the accents of cinnamon and savory. This recipe was lovingly adopted, after being posted in the Topic of the Month forum by John DOH (chef #308515), during the January 2011 Beans and Lentils event. After making this recipe myself, I have only a couple adjustments that I'll make in the future. I'll leave out the cinnamon, as my family simply doesn't enjoy cinnamon in savory dishes and that turns out to be true for this recipe as well. Other than that, it's a very enjoyable salad. I had matchstick carrots that I used instead of a whole one and I sliced the olives and added that to the instructions, but feel free to put them in whole if you'd prefer. I also cut back on the oil (noted in recipe) and the amount was fine. :)
Provided by Tinkerbell
Categories Beans
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place beans in a saucepan, cover with boiling water and leave to soak for 2 hours.
- Add the salt, bring to a boil, cover and simmer for 1-1/2 to 2 hours, or until tender.
- Drain beans and allow to cool.
- Peel and slice the carrot, peel and chop the onion and slice the green olives. Place in a bowl and add the beans.
- Combine all dressing ingredients, pour over bean mixture and toss to coat.
- Refrigerate 2-3 hours or until serving time.
Nutrition Facts : Calories 366.4, Fat 21.7, SaturatedFat 3, Sodium 683.5, Carbohydrate 34.3, Fiber 8.4, Sugar 4, Protein 10.9
Tips:
- Use fresh beans for the best flavor and texture. If using canned beans, rinse and drain them well before using.
- If you don't have a rice vinegar, you can substitute white vinegar or apple cider vinegar. However, the rice vinegar will give the salad a more authentic flavor.
- Be sure to taste the dressing before adding it to the salad. You may need to adjust the amount of sugar or vinegar to suit your taste.
- The salad can be made ahead of time and stored in the refrigerator for up to 3 days. However, the flavors will be best if you serve it fresh.
- Serve the salad as a side dish or as a light lunch or dinner.
Conclusion:
This sweet and sour four-bean salad is a delicious and refreshing dish that is perfect for any occasion. It is easy to make, and it is packed with healthy ingredients. The combination of sweet, sour, and savory flavors is sure to please everyone at your table. So next time you are looking for a healthy and flavorful side dish, give this sweet and sour four-bean salad a try.
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