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Four Bean Salad

February 18, 2011

Last Friday, I made this wonderful old recipe. I used the rest of my frozen yellow and green beans (Oh, and I am so sad about this! I love green beans and so does Evelyn.) but it was a good send-off. This recipe makes a lot and it keeps well, so you can eat it as a snack or pack it in lunches.

The recipe this is adapted from is from my really old cookbook collection I keep writing about. There are so many versions of the same kind of recipes in the Salads: Including Appetizers volume. (When my sister-in-law was looking at this cookbook she exclaimed, “It’s great they were making so many salads in the 1960’s!” I replied, “But look…most of them are Jello salads.”) There are three 4-bean salad recipes and two 3-bean salad recipes. There are also 10 recipes for “bean salad” which is usually some variation of 3 or 4 bean salad. Justin said, “Four bean salad? Isn’t it three bean salad?” Well, actually, it depends. Four beans are: green beans, yellow wax beans, kidney beans and lima beans. Three bean salad is the same, minus the lima beans.

It’s not so academic, though, and really you can put whatever you want in your bean salad.

Use this as a suggestion and alter as you will or as your pantry contents dictate.

Four Bean Salad

1 lb. green beans, cooked and drained (use fresh, frozen or canned)

1 lb. yellow wax beans, cooked and drained (again, you can use fresh, frozen or canned)

1 15 oz. can red kidney beans, drained

1 15 oz. can lima beans or black-eyed peas, drained

1 medium red or green pepper, diced or sliced into rings

1 medium onion, chopped or halved and sliced thinly

1/4 C. sugar

1/2 C. white wine vinegar

1/2 C. olive oil

1 t. salt

1/2 t. dry mustard

1/2 t. dry tarragon, crumbled

1/2 t. basil

2 T. parsley, snipped or chopped

In a large bowl, mix the dressing ingredients (sugar-basil). Add the chopped onion. Let sit for awhile (at least 30 minutes) in order for the vinegar to wilt the onion and remove some of the pungency. Add the beans, peppers, and parsley. Let stand for at least one hour before serving. Makes 12 servings.

2 Comments leave one →
  1. jellysquare permalink
    February 18, 2011 12:51 pm

    The bean salad recipe from my mother-in-law has garbanzo beans in it. Also you stir the sugar and vinegar together, then heat enough to dissolve the sugar, stir in the oil, and pour it over all the vegetables. Heating the vinegar, cuts the sharpness and gives it a nice mellow flavor. I also found if I made it several hours ahead, the vegetables have time to absorb some of the dressing (wilts the onions) and improves it a great deal.

    • Joy permalink*
      February 21, 2011 8:36 pm

      This sounds like a really good variation.

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