Mom's 4-Bean Salad Recipe - Cooking Index
Mom's 4-Bean Salad Recipe - Cooking Index
| 2 | Green beans - cut | |
| 1 | Wax beans - cut | |
| 1 | Red kidney beans | |
| 1 | Garbanzos | |
| 5 | Onions (or 2-3 big ones) (small) | |
| 1 cup | 198g / 7oz | Sugar |
| 1/2 cup | 118ml | Wine vinegar |
| 1/2 cup | 118ml | Cider vinegar |
| 1 teaspoon | 5ml | Tarragon |
| 1/2 teaspoon | 2.5ml | Basil |
| 1 | Black pepper |
Drain juice from all cut beans and save.
Drain kidney beans and garbanzos; rinse (do not retain juice). Mix kidney beans and garbanzos. Peel onions, slice, and separate rings.
To layer: 1/4 of the onions; 1/3 of the green beans; 1/3 of the wax beans; 1/3 of the kidney/garbanzos. Repeat. Shake from side to side to settle.
Marinade: Of the retained juice, you should have a little more than 2 cups (if not, add water).
Add sugar and vinegars. (Can use all wine vinegar instead of 1/2 wine and 1/2 cider vinegar.) Rub spices in hand to break up; stir into juice. "Taste to make sure both sourer and sweeter than you want the end product."
Pour marinade over beans. If uncovered, make additional liquid (1/2 water to 1/4 sugar and 1/4 vinegar).
Set for 2 days.
Can also add cucumbers, avocado, sweet bell pepper and/or pimento.
Source:
Recipes for Diabetics by Billy Little(version 1985)
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.