Sweet and Tangy Four-Bean Salad
This delicious recipe is the perfect make-ahead solution. Simply combine green beans, red kidney beans, soybeans and wax beans with a bold dressing of cider vinegar, dry red wine, mustard and garlic.
Prep Time:
30 mins
Total Time:
4 hrs 30 mins
Servings:
Makes 12
Ingredients
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8 oz. fresh green beans, trimmed
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3/4 cups cider vinegar
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2/3 cups tomato juice
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1/4 cup vegetable oil
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3 Tbsp. dry red wine or apple juice
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1/2 cup sugar
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2 tsp. Worcestershire sauce
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2 tsp. Dijon-style mustard
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1 clove garlic, minced (1/2 tsp.)
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1 12-oz. pkg. frozen shelled sweet soybeans (edamame), thawed
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1 14.5-oz. can cut wax beans, rinsed and drained
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1 15-oz. can red kidney beans, rinsed and drained
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1 bunch green onions, finely chopped
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4 large carrots, coarsely shredded
Directions
1.
In large saucepan cook green beans in boiling lightly salted water for 10 minutes or just until tender; drain and rinse with cold water. Set aside.
2.
In extra-large bowl combine vinegar, tomato juice, oil, wine, sugar, Worcestershire, mustard and garlic. Stir in beans, green onion, and carrot. Refrigerate, covered, 4 to 48 hours. Serve with a slotted spoon. Makes 12 (about 1-cup) servings.
Make-Ahead
Assemble and refrigerate 4 to 48 hours. The fresh green beans will lose some color as they marinate in the dressing. For brightly colored green beans cook and chill as directed, but do not add to salad. Cover and refrigerate separately, then toss in with the salad just before serving.
Nutrition information
Calories 174, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 231 mg, Carbohydrate 24 g, Fiber 6 g, Protein 7 g. Daily Values: Vitamin C 24%, Calcium 8%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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Light Three-Bean Salad
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