Four Bean Salad Recipe

I was asked if I would post the recipe for the Four Bean Salad, so here it is....

Four Bean Salad

 2 - 15.25 oz. cans Kidney Beans (drained)

2 - 14.5 oz. cans Cut Green Beans (drained)

2 - 14.5 oz. cans Wax Beans (drained)

2 - 15.5 oz. cans Garbanzo Beans (drained)

1 cup Red or Sweet Onion (chopped)

2 Bell Peppers any color (chopped)

2 cups Celery (sliced)

3 cups white sugar

3 cups white vinegar

3 cups water

(You can adjust the sugar and vinegar to suite your taste.)

Mix sugar, vinegar and water in a large stock pot until sugar is dissolved. Add beans and veggies and heat on medium for about 15 minutes. Fill clean hot mason jars 3/4 full of beans then ladle cooking juice into jars leaving one (1) inch of head space. Wipe rims of jars and attach heated lids then rings. Put into boiling water bath canner and process for 30 minutes for quart jars. 

This made 5 quarts with one being a bit shy on beans.

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This is my hubs recipe that he came up with after looking at lots of other recipes. It is milder and I think a bit sweeter than most of the Four Bean Salads that you find in the store.

This is a quick to make recipe that we did to see if we liked it, for a larger batch we would use dried kidney beans and garbanzo beans that we would cook before canning and fresh or frozen green beans and wax beans, if you can find the wax beans like that, otherwise you have to used canned. It is much more economical that way.

(For those that don't know, a Wax Bean looks just like a Yellow Green Bean.)

 

If you do not can foods you can mix all of the above ingredients in a large bowl and put in the refrigerator, covered for 24 hours before eating so the flavors have time to mix. It will keep in the fridge for about one to two weeks depending on your fridge's temp. 

Hope you enjoy the recipe.

Take Care Everyone

Hugs, Sandy