Low Sugar Four-Bean Salad

Total time1 hr 15 min

Prep time15 min

Cook time0 min

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Ingredients

6 servings

1 can (15 oz) kidney beans, drained and rinsed
Goode Foods Kidney Beans - 15.25 Oz Essential Everyday Red Kidney Beans 16 oz Steve's & Ed's Original Dark Red Kidney Beans, 15.5 oz Wholesome Pantry Organic Light Red Kidney Beans, 15.5 oz Wholesome Pantry Organic Dark Red Kidney Beans, 15.5 oz
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1 can (15 oz) garbanzo beans, drained and rinsed
1 can (14.5 oz) cut green beans, drained
1 can (14.5 oz) cut wax beans, drained
½ medium red onion, thinly sliced
2 stalks celery, thinly sliced

For the dressing

½ cup apple cider vinegar
⅓ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
⅓ cup vegetable oil
1 tsp salt
½ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Combine the kidney beans, garbanzo beans, green beans, wax beans, red onion, and celery in a large mixing bowl.
2
In a small saucepan, combine the apple cider vinegar, sugar, vegetable oil, salt, and black pepper. Warm over medium heat, whisking occasionally, until the sugar is fully dissolved and the dressing is smooth, about 3–4 minutes. Do not boil.

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