Four Beans Salad Recipe

Four Beans Salad



For the dressing:

1 large garlic clove, minced

2 tablespoons olive oil

4 tablespoons apple cider vinegar

2 tablespoons freshly minced salad herbs

Salt and pepper to taste


For the salad:

4 ounces dried garbanzo beans

4 ounces dried black beans

4 ounces dried red beans

4 ounces green beans


1/4 small red onion, diced (about 1 ounce)



For the dressing:

In a bowl, mix the garlic, oil, vinegar, and salad herbs. Season with salt and pepper.


For the salad:

Cook the garbanzo, black, and red beans separately, following package instructions. (Generally, it takes 30 to 45 minutes cook them).

Cover the green beans with water in a pan, add a little salt, and bring to boil over high heat. Cook to desired tenderness Drain and place immediately in ice-cold water to stop the cooking process. Drain and pat dry. In a large bowl, place all the beans and red onion, add the dressing, and adjust seasonings. Refrigerate for an hour before serving.


Note: Serve this salad alone or with lettuce, tomato, and avocado.


Reprinted with permission from Cooking Well: Wheat Allergies. ISBN: 978-1-57826-313-4 $11.00 (paperback). ISBN: 978-1-57826-354-7 $9.99 (eBook). From Hatherleigh Press. Distributed by Random House.