This large 4 bean salad is perfect for any event full of hungry people. Great for camping trips too...
1 can whole green beans
1/2 cup salad oil
Empty all cans of beans into a colander and rinse under cold water.
Put all dressing ingredients into your salad bowl and whisk until mixed.
Put beans and all other vegetables into your bowl, add dressing and mix. You may want to use an extra large bowl or cooking pot for mixing as this is a large salad. Refrigerate overnight, stirring occasionally.
Before serving, drain off excess liquid if desired and taste. You may want to add additional salt and a little pepper.
Makes about 8 servings.
1-You really should rinse the beans in a colander with cold water rather than just pour the can into a salad bowl.
Canned beans are high in sodium and rinsing them has been said to reduce the sodium content by up to 40%. Some companies are starting to make "reduced sodium" or "low sodium" varieties as well.
Another option is using dried beans, soaking them overnight in water, and cooking them. This pretty much takes care of the sodium issue.
2-Add some vegetables to the salad. As this is a marinating salad you want to add something with substance to it. For this one I added carrots, onion, celery and bell pepper to it.
3-For the dressing make any kind of oil/vinegar type you like. There are many flavoured vinegars out there so do a little experimenting with them. For salad oil I always use Virgin Olive Oil but use whatever you have. You don't have to use gourmet ingredients to make a decent salad.
Update March 2014:
Another good dressing option is to add some minced garlic. A little or a lot, it's a matter of taste. Ginger is another flavour you may want to consider as well. Lately I have been using both and it comes out quite well.
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