Tangy Four Bean Salad

5.00 (4)
⏱ 1455 mins 🍽 12 serving(s) 🏷 Beans

This is a personal take on classic bean salad, designed for a more robust flavour without complex herbs. It uses a blend of red wine and balsamic vinegar for tang, sweetened with a choice of Splenda or sugar. The salad marinates overnight, allowing the flavours to fully develop. It's a suitable option for those managing carbohydrates or diabetes. The recipe yields 12 servings and requires just a few simple steps to prepare.

Tangy Four Bean Salad

Ingredients

  • 1 (16 ounce) can red kidney beans
  • 1 (16 ounce) can cut green beans (not French style)
  • 1 (16 ounce) can cut wax beans
  • 1 (16 ounce) can chickpeas (garbanzo beans)
  • 1 medium onion, sliced paper thin
  • 1 clove garlic, minced very fine
  • 1/2 cup red wine vinegar
  • 1/8 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 cup Splenda sugar substitute or 1/2 cup granulated sugar (do not use both, please)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Method

  1. Drain the liquid from all four tins of beans and discard it.
  2. Place the beans into a large bowl and combine them with the thinly sliced onion and finely minced garlic.
  3. Whisk together the olive oil, red wine vinegar, balsamic vinegar, your chosen sweetener, 1 teaspoon salt, and 1/2 teaspoon ground black pepper in a separate 2 cup bowl or measuring jug.
  4. Pour the prepared dressing over the bean and onion mixture.
  5. Toss everything together thoroughly until all components are evenly coated.
  6. Cover the bowl and place it in the refrigerator to marinate for the duration of the night.

Nutrition (per serving)

Sodium441700 mg

Recipe details

CategoryBeans
AuthorAmy - Ellie's Mommie