Four Bean Salad
If you are a bean aficionado, you'll love this salad. There are butter beans, kidney beans, green beans and pinto beans, along with some crunchy celery and green pepper. This recipe calls for jarred pimentos but you can use jarred red peppers instead. A sweet vinaigrette is stirred in, and then it's chilled for a few hours to let the flavours mingle.
Ingredients
Serves: 10
- 200g (7 oz) caster sugar
- 225ml (8 fl oz) white wine vinegar
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 green pepper, chopped
- 6 stalks celery, chopped
- 1 (400g) tin green beans, drained
- 1 (400g) tin butter beans, drained
- 1 (400g) tin kidney beans, drained
- 1 (400g) tin pinto beans, drained
- 100g (4 oz) jarred pimentos or red peppers, drained
Method
Prep:15min ›
Ready in:15min
- In a large salad bowl, whisk together the sugar, vinegar and oil.
- Add the onion, green pepper, celery, beans and pimentos or red peppers.
- Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.
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Reviews & ratings
Average global rating:
(22)
Reviews in English (18)
This was very easy and really good. My family enjoyed it. I did replace the lima beans with wax beans. - 09 Sep 2000 (Review from Allrecipes US | Canada)
Good recipe with a few changes. Cut the sugar way down to a tablespoon with 1/2 cup white vinegar and a splash of balsamic. Used a good olive oil instead of vegetable oil. Couldn't find pimentos, so I subbed in chopped red pepper. Added a teaspoon of dried marjoram. Delicious! - 21 Dec 2010 (Review from Allrecipes US | Canada)
I made this Bean Salad for our end of the year staff party - I love recipes that can be made in advance, kept in the fridge overnight, and transported easily to the party. In fact, sitting overnight really helped the flavours to blend. What a GREAT salad!! Leslie Webb Lynn Lake, Manitoba, Canada - 20 Jun 2000 (Review from Allrecipes US | Canada)