Finally Found Four Bean Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 10
• 1 (19 ounce) can chickpeas
• 1 (14 ounce) can green beans
• 1 (14 ounce) can wax beans
• 1 (19 ounce) can red kidney beans
• 1 red bell pepper (any colour can be used)
• 1 small red onion, peeled and thinly sliced
• 1/2 cup chopped fresh flat leaf parsley
• 2/3 cup red wine vinegar
• 2 tablespoons balsamic vinegar
• 1/2 cup canola oil
• 1/2 cup granulated sugar (use less if desired)
• 1 clove garlic, minced
• 1 teaspoon worcestershire sauce
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

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, worcestershire, 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.