Tangy 4-Bean Salad
Author: Henrietta @ ahensnest.com
Recipe type: Side Diah
Prep time:
Cook time:
Total time:
Serves: 6-8
- 1 can dark red kidney beans, drain & rinse
- 1 can baby butter beans, drain & rinse
- 1 can garbanzo beans, drain & rinse
- 2 cups fresh french green beans, trimmed and cut into thirds
- 1 celery stalk, diced
- ¼ cup red onion, diced
- 1 small green pepper, diced
- ¾ cup Heinz Unfiltered Apple Cider Vinegar
- ¼ cup extra virgin olive oil
- ¾ sugar
- 2 cloves garlic, minced
- 3 Tbs fresh basil, chopped
- ¼ cup fresh parsley, chopped
- 2 tsp sea salt
- 1 tsp coarse-ground pepper
- Combine vegetables in a large bowl.
- Bring vinegar and remaining ingredients to a boil over medium heat, whisking until sugar is dissolved. Cool slightly.
- Pour vinegar mixture over vegetables and mix well.
- Cover and chill 8 hours or overnight.
- Stir before serving. Serve with a slotted spoon.
- Can be stored in refrigerator for up to 2 weeks, in airtight container.
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at https://ahensnest.com/2013/08/bean-salad-heinz-apple-cider-vinegar.html
3.2.2124