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4 Bean Salad
4 Bean Salad

Before you jump to 4 Bean Salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is today much more popular than it used to be and rightfully so. The overall economy is impacted by the number of individuals who are suffering from health conditions such as high blood pressure, which is directly related to poor eating habits. Although we’re constantly being encouraged to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. It is likely that a lot of people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, though, just making a few small changes can positively impact everyday eating habits.

These more nutritious food choices can be applied to other foods such as your cooking oils. Olive oil, for instance, has monounsaturated fats which are basically good fats that combat the effects of bad cholesterol. Olive oil is also a good source of Vitamin E which has many benefits and is also great for your skin. Although you may already eat lots of fruits and vegetables, you might want to consider how fresh they are. If at all possible, try to buy organic produce that has not been sprayed with toxic pesticides. You can ensure that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier since you will be able to purchase the fruit when it is the freshest and ripest.

Therefore, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to 4 bean salad recipe. To make 4 bean salad you only need 11 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook 4 Bean Salad:
  1. Provide 1 can (14.5oz) cut green beans - drained and rinsed
  2. Take 1 can (14.5oz) yellow wax beans - drained and rinsed
  3. Use 1 can (15oz) dark red kidney beans - drained and rinsed
  4. Provide 1 can (15oz) garbanzo beans (chick peas) - drained and rinsed
  5. Use 1/2 cup diced red onion
  6. Use 1/4 cup diced green bell pepper (optional)
  7. Get 1 cup apple cider vinegar
  8. Use 1 cup granulated sugar
  9. Prepare 1/2 cup extra virgin olive oil
  10. You need 1 1/2 tsp salt
  11. Provide 1/2 tsp black pepper
Steps to make 4 Bean Salad:
  1. If you can, use low sodium unsalted beans. Open and dump all of your beans into a collander, rinse with cold lightly running water gently tossing to ensure you rinse off all the canned juices. This removes any "tinny" flavors. Allow to sit about 15 minutes to drain.
  2. Meanwhile dice your onions and bell peppers, and make your vinaigrette. In a large bowl whisk together vinegar, sugar, salt and pepper until sugar and salt are dissolved. Slowly drizzle in olive oil while whisking continuously.
  3. Gently this the beans once more to shake off excess water still clinging on. Slowly pour beans into bowl of vinaigrette. Add onion and green pepper and gently stir to coat. Cover and refrigerate at least 4 hours before serving. Overnight is best for the flavors to really meld, so this is a great "make ahead" dish!
  4. To serve: Because "evoo" solidifies when cold, remove salad from fridge and let sit out about 30 minutes before serving. Give it another stir to redistribute vinaigrette, dish up and enjoy!

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