Thanks to my sister-in-law for this great bean salad recipe. The celery and green pepper add some nice crunch and the dressing is just right.
![four bean salad](https://i0.wp.com/cheapcooking.com/wp-content/uploads/2019/01/IMG_1616.jpg?fit=610%2C406&ssl=1)
Linda’s Four Bean Salad
This recipe from my sister-in-law has become my go-to bean salad recipe. It’s got the perfect combination of crunch with sweet and sour dressing.
Ingredients
- 1 15- oz can kidney beans, drained
- 1 15- oz can garbanzo beans, drained
- 1 15- oz can wax beans, drained
- 1 15- oz can cut green beans, drained
- 1 cup diced celery
- 1 cup diced green pepper
- 1 cup diced onion
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup sugar
- 1/2 cup oil
- 1/2 cup vinegar
Instructions
- Combine all the ingredients and stir gently. Refrigerate a few hours before serving, overnight is even better.
Sometimes for a change, I add some canned corn as well.
Using frozen green beans is a great idea!
yum! i just bought some canned beans at the grocery store, and was wondering what to do with them (; the only thing i’d probably change is using frozen green beans; i feel like they’re so much fresher, and they’re just as easy to deal with compared to canned!