Eosinophilic Esophagitis Friendly Four-Bean Salad
Total time1 hr 15 min
Prep time15 min
Cook time0 min
4.8(4)
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Learn more →Ingredients
6 servings
- 1 can (15 oz) kidney beans, drained and rinsed
- 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
- 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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