This large 4 bean salad is perfect for any event full of hungry people. Great for camping trips too...
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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