Side
Four Bean Salad
24 h 10 minServes 8Nutri-Score B€
B
24 h 10 min
24 h 10 minFour Bean Salad
what you need
Ingredients
vegetable oilPantry120 ml- vinegarPantry120 ml
sugarPantry100 g
onion (chopped)Produce1 piece
bell pepper (chopped)Produce1 piece- chickpeas (canned, rinsed and drained)Pantry400 g
green beans (canned, drained)Pantry400 g- wax beans (canned, drained)Pantry400 g
- dark red kidney beans (canned, drained and rinsed)Pantry400 g
per serving
Nutrition
258kcal
- Carbs
- 24 g
- Proteins
- 6 g
- Fat
- 16 g
what you’ll use
Tools
Mixing bowl
Colander
step by step
Method
- Step 1
Make the dressing
- Combine the oil, vinegar and sugar in a large mixing bowl.
- Stir until the sugar dissolves.
- Step 2
Add the vegetables
- Add the chopped onion and bell pepper.
- Rinse and drain the chickpeas and kidney beans, and drain the green beans and wax beans.
- Add all the beans to the bowl.
- Step 3
Mix and marinate
- Stir everything together until well coated.
- Cover and refrigerate to marinate, ideally two days; it keeps up to a week.
most cooked first