Best 4 Tangy Four Bean Salad Recipes
**Tangy Four-Bean Salad: A Refreshing and Flavorful Medley of Beans, Veggies, and Dressing**
Indulge in a delightful culinary journey with our tangy four-bean salad, a vibrant and flavorful dish that tantalizes your taste buds. This vibrant salad combines four types of beans - hearty chickpeas, tender black beans, sweet kidney beans, and crunchy green beans - with a medley of crisp vegetables, creating a symphony of textures and flavors. Tossed in a tangy vinaigrette dressing bursting with bright citrus notes, fresh herbs, and a hint of sweetness, this salad is a symphony of flavors that will leave you wanting more. Whether you're looking for a refreshing side dish, a light lunch option, or a healthy addition to your next potluck, this tangy four-bean salad is sure to be a crowd-pleaser. With its vibrant colors, delightful textures, and irresistible tangy dressing, this salad is a feast for the senses that will add vibrancy to your meals.
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
FOUR BEAN SALAD
Using canned beans makes this an easy picnic perfect Summer side.
Provided by Lea Ann Brown
Categories Side Dish
Time 20m
Number Of Ingredients 14
Steps:
- Make the dressing: In a medium bowl, combine the oil, celery seed, sugar, vinegar and salt and pepper to taste. Using a whisk, blend well. Set aside.
- Place the canned kidney beans in a colander. Rinse briefly. Add the rest of the canned beans and let them drain for a few minutes.
- In a large bowl combine all the beans, the onion and the green pepper. Pour the dresing over the bean mixture and gently stir until blended. Let sit overnight for best flavor.
Nutrition Facts : Calories 335 kcal, Carbohydrate 52 g, Protein 12 g, Fat 10 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 11 g, Sugar 23 g, ServingSize 1 serving
TANGY FOUR BEAN SALAD
This is my variation on all the bean salads out there. I found using salad oil and white vinegar to be too bland for my tastes, yet I didn't want a complicated salad full of herbs. This is my creation! This recipe is suitable for diabetics or low-carbers if you use the Splenda. There is no discernable taste difference between using Splenda or using sugar. I hope everyone who tries it enjoys it.
Provided by Amy - Ellies Mommie
Categories Beans
Time P1DT15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Drain all four cans of beans, discarding liquid.
- In a large container, toss beans with onion and garlic.
- In a 2 cup mixing bowl (or measuring cup), mix the oil, vinegar, Splenda, salt and pepper.
- Pour over the bean mixture.
- Mix well to coat all ingredients.
- Cover, and let marinate in the refrigerator overnight.
Nutrition Facts : Calories 200.7, Fat 9.7, SaturatedFat 1.3, Sodium 441.7, Carbohydrate 23.1, Fiber 5.8, Sugar 3.2, Protein 5.9
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
Tips:
- Use a variety of beans to add texture and flavor to the salad. Some good choices include black beans, kidney beans, garbanzo beans, and edamame.
- Rinse and drain the beans thoroughly before using to remove any excess starch or salt.
- Use fresh, crisp vegetables for the salad. Good choices include chopped onion, bell pepper, cucumber, and tomato.
- Make the dressing ahead of time to allow the flavors to meld. Whisk together olive oil, vinegar, lemon juice, Dijon mustard, honey, salt, and pepper in a jar or bowl.
- Toss the salad gently to coat the beans and vegetables in the dressing.
- Serve the salad immediately or refrigerate for later. The salad will keep well for up to 3 days in the refrigerator.
Conclusion:
This tangy four-bean salad is a refreshing and healthy side dish or main course. It's packed with protein, fiber, and vitamins, and it's also low in calories and fat. The salad is also very easy to make, and it can be tailored to your own taste preferences. Whether you're a vegetarian or meat-eater, this salad is a great option for a healthy meal.
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