PROVO, July 14, 2014—Summertime is barbecue and picnic time, and with all of those invites, you may run out of food ideas before the summer is over. You could run to the deli counter for a premade salad or side-dish, or you could save yourself some money, and keep the kitchen cool by making Four Bean Salad.
This recipe combines green, wax, kidney, and garbanzo beans in a refreshing updated version of the classic deli counter favorite.
1 can cut green beans, drained
1 can cut wax beans, drained
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 small white onion, sliced
1 large red or yellow bell pepper, sliced
½ cup sugar
½ cup red wine vinegar
½ cup extra virgin olive oil
½ teaspoon dry mustard powder
½ tablespoon chopped fresh basil
¼ cup chopped fresh parsley
1 ½ teaspoons kosher salt
¼ teaspoon ground black pepper
In a large salad bowl, layer beans, onions and pepper slices. Combine dressing ingredients in a jar, cover tightly, and shake until thoroughly combined. Pour dressing over salad ingredients. Cover and refrigerate overnight for best flavor. Toss and serve.