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4-Minute Four-Bean Salad
A perfect side dish for a summer picnic! It's best when made a day or two before, so the onions have a chance to pickle a little bit in the vinegar, and all the flavors have some time to get to know each other.
Prep Time 4 minutes
Total Time 4 minutes
Yield 12
Calories 80 kcal
Ingredients
- 1 can yellow (wax) beans
- 2 cans green beans
- 1 can red kidney beans
- 1 can garbanzo beans (chickpeas)
- 1 small onion finely diced
- 1/4 cup unrefined sugar optional
- 1 teaspoon black pepper
- 1/2 cup vinegar distilled white, or apple cider
- 1/4 cup extra virgin olive oil
Instructions
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Open all the cans and empty the beans into a colander in the sink. Rinse.
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Add all ingredients to a large container, ideally one that has a leak-proof lid. Attach the lid and roll or flip the container to mix the ingredients.
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Refrigerate for at least a few hours (overnight is better). Roll or flip the container occasionally to help it marinate. Serve cold.