4 Bean Salad Recipe that ROCKS!

Every Thursday, the kids and I gather up our school papers and head over to our friend's, the Buckwalters, to learn science and art together.  My favorite part is lunch time and tea time.  Cheryl and I share the love of cooking and drinking tea.  She's an excellent cook whose family enjoys Thai, Indian, Ukrainian, and good ol' simple Mennonite dishes.  Cheryl takes advantage of our time together to clear out the leftovers from her icebox.  Now, that might not sound very hospitable, but let me tell you it's GREAT!  I get to try all sorts of recipes that I could never make for my family at home.  Afterwards, we share of pot of some newly discovered tea and flip through recipes.  It's one of my favorite days of the week.

Well, last week, Cheryl was on a salad kick and she made up a batch of 3-bean salad.  I haven't had it in so long, I forgot how good it tasted.  The bad part about eating leftovers is there's never enough for seconds.  She told me that I already had the recipe in a book we both owned called More-with-Less.  I went home thinking about that salad and looked it up.  Then, a couple of days later, I made a big batch of it, my way, and took it to a family shin-dig.  It was a big hit, so big, there were hardly any leftovers.  It's a good thing I took pictures of the salad before I took it to the party.


Enough for up to 12 folks

  • 2 cups chickpeas (garbanzo beans)
  • 2 cups green beans
  • 2 cups kidney beans
  • 2 cups yellow wax beans
  • 2 to 3 green onions, finely chopped
  • 2 stalks of celery, finely chopped
  • 1 small yellow onion, finely chopped
  • 1 small yellow bell pepper, chopped

salad dressing

  • 1/2 cup canola oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup distilled white vinegar
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon fresh pepper

Toss all the chopped vegetables in a large bowl.

Mix up the vinegars and sugar in a microwave safe bowl.  Warm up the vinegar in the microwave enough to dissolve the sugar, 1 minute or so.

Whisk the vinegar-sugar sirup with the oil, salt and pepper.  Pour over vegetables and toss until well coated.  Stick the salad in the icebox for a few hours or overnight to all the flavors to marry up.