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Four Bean Salad

I.am.Vegetarian's picture
Ingredients
  Garbanzo beans 1 Cup (16 tbs), cooked (1/2 cup dry) cooled to room temperature or chilled
  Kidney beans 1 Cup (16 tbs), cooked(1/3 cup dry) cooled to room temperature or chilled
  Lima beans 1 Cup (16 tbs), cooked fresh or frozen, cooled to room temperature or chilled
  Yellow wax beans 1 Cup (16 tbs), cooked fresh or frozen, cooled to room temperature or chilled
  Red onion 1⁄2 Medium
  Olive oil 1⁄2 Cup (8 tbs)
  Rice vinegar 7 Teaspoon (Japanese, 2 Tablespoons Plus 1 Teaspoon)
  Vegex vegetable soup seasoning/Worcestershire sauce 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Dry tarragon 1 Teaspoon
  Lemon juice 2 Tablespoon
  Honey 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Pepper 1⁄4 Teaspoon, freshly ground
Directions

MAKING
1) In a large bowl, mix all the beans together.
2) In a food processor bowl with a metal blade, process the onion until finely chopped and add to the beans.
3) Add oil, vinegar, Vegex, salt, tarragon, lemon juice, honey and pepper, process to combine.
4) Stir into the beans mixture and refrigerate covered for at least 20 minutes for the flavors to blend.

SERVING
5) Garnish with the green onions and serve chilled on individual serving dishes.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
15 Minutes
Servings: 
8

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