About This Recipe:
Summer is in full swing, and one of my favorite summer deli eats is the four bean salad. Even though I love a deli coleslaw, macaroni salad, and potato salad, four bean salad is probably the healthiest way to go. I believe traditionally this salad consists of green beans, wax beans (which are just yellow green beans,) chickpeas, and kidney beans, but you could of course switch this up. Black beans, edamame, etc would also be amazing. I like to make the full amount and keep it in my fridge to eat throughout the week for a quick lunch side dish.
Enjoy!
Ingredients (6 servings)
-16 oz green beans
-16 oz wax beans
-16 oz canned chickpeas, rinsed
-16 oz canned kidney beans, rinsed
-1 small red onion, finely diced
-4 celery stalks, finely diced
-1 red bell pepper, finely diced
Dressing
-1/3 cup apple cider vinegar
-1/4 cup sugar
-Salt and pepper
Instructions (50 minutes)
1. In a large pot, bring water to a boil and cook the green beans and wax beans for 3-4 minutes. Drain and rinse with cold water. Cut the beans into bite sized pieces.
2. In a small bowl, microwave the apple cider vinegar for 15 seconds to warm up. Whisk in the sugar until the sugar dissolves, and then season with salt and pepper.
3. In a large bowl, mix the cooked beans with the chickpeas, kidney beans, red onion, celery, bell pepper, and dressing. Refrigerate for at least 30 minutes and then serve.
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