Sweet and Tangy Four Bean Salad

Sweet and Tangy Four Bean Salad

Course: Side Dish

Cuisine: Southern

Servings: 10

Author: Christin Mahrlig

Ingredients

• 1/2 cup vegetable oil


• 1/2

cup apple cider vinegar

2/3 cup sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1 (14.5-ounce) can green beans, drained

1 (14.5-ounce) can wax beans, drained

1 (15-ounce) can red kidney beans, rinsed and drained

1 (15-ounce) can garbanzo beans, rinsed and drained

1 celery stalk, finely chopped

1/2 red onion, finely chopped

1 (2-ounce) jar diced pimentos, drained

2 green onions, sliced

Instructions

1. In a large bowl, whisk together oil, vinegar, sugar, salt, pepper, Dijon mustard, and Worcestershire sauce.


2. Add remaining ingredients, except green onions. Stir. Cover and refrigerate for 8 to 48 hours.


3. Garnish with green onion.
   
   
   
   

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