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Special Diets

Four Bean Salad

  • 1  15 oz can garbanzo beans (chick peas)
  • 1  15 oz can red kidney beans
  • 1  15 oz can green beans
  • 1  15 oz can cannellini (white kidney) beans
  • 1  8 oz jar roasted red peppers
  • 1  small onion, peeled and thinly sliced
  • 2/3  cup  red wine vinegar
  • 2  tablespoon  balsamic vinegar
  • 1/2  cup  canola oil
  • 1/2  cup  organic cane sugar*
  • 1  teaspoon  minced garlic
  • 1  teaspoon  worcestershire sauce
  • 1  teaspoon  sea salt
  • 1/4  teaspoon  black pepper
* Use alternative sweeteners such as stevia or agave nectar, if desired.

** Add more or less garlic, to taste.

Drain garbanzos, red and white kidney beans. Rinse twice then place in large mixing bowl. Drain green beans and add to bowl. Dice roasted red peppers and add to bowl. Add onion. Toss mixture.

In separate medium bowl or large measuring cup, mix vinegar, oil, sugar, worcestershire sauce and spices. Whisk together and pour over bean mixture. Toss lightly several times. Cover tightly and refrigerate.

To serve, toss or stir gently several times. Taste before serving, adjust seasoning as desired.

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