Four Bean Salad Recipe

1. Drain a 19-oz tin of chick peas (garbanzo beans), rinse well, then drain again; place in a large mixing bowl.
   
   
2. Drain a 14-oz tin of green beans and a 14-oz tin of wax beans well and then add to bowl.
   
   
3. Drain a 19-oz tin of red kidney beans, rinse well then drain again; add to bowl.
   
   
4. Dice up a coloured bell pepper (red, orange or yellow, I don't use green as I don't like them much) and add to beans.
   
   
5. Peel a small red onion and slice into very thin strips and add to bowl.
   
   
6. Lastly, add about 1/2 cup of chopped fresh flatleaf parsley.
   
   
7. Now make dressing: in a separate bowl, whisk together the vinegars, oil, sugar (I use a scant 1/2 cup), minced fresh garlic, and salt and pepper.
   
   
8. Pour dressing over salad ingredients and toss.
   
   
9. Cover and refrigerate overnight, stirring occasionally (before serving, taste, as it may need more salt).
   
   
10. When ready, spoon bean salad into a serving bowl using a slotted spoon, to drain off most of the dressing before serving.
    
    

Legend

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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in dietary fiber High in vitamin C

Bad points High in sugar