Mom's 4-Bean Salad Recipe

Step 1

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.

Step 2

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.

Step 3

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."

Step 4

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.

Things You'll Need

  • 2cn Green beans, cut
  • 1cn Wax beans, cut
  • 1cn Red kidney beans
  • 1cn Garbanzos
  • 5sm Onions (or 2-3 big ones)
  • 1c Sugar
  • 1/2c Wine vinegar
  • 1/2c Cider vinegar
  • 1t Tarragon
  • 1/2t Basil
  • Black pepper

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