4 Bean Salad (Grandma's Recipe)
Servings
Prep Time
Cook Time
Ready In
Recipe: #7790
October 22, 2011
Categories: Lunch, Salads, Bean Salad, Vegetable Salad, Side Dishes, Beans, Chickpeas/Garbanzo, Vegetables, Onions, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Entertaining, July 4th, Labor Day, Picnic, Potluck, Summer, Refrigerator, Gluten-Free, High Fiber, High Protein, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
"I have taken this to a lot of potlucks. It is always one of the first things to go. Store bought Bean Salad does not come close. My grandma had this recipe as did my mother and aunts. Make 2-3 days ahead as the longer it sits the better it tastes. But it is edible after 3 hours So good you don't want to always wait."
Ingredients
- FOR DRESSING
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- FOR SALAD
Nutritional
- Serving Size: 1 (206.3 g)
- Calories 301.6
- Total Fat - 9.7 g
- Saturated Fat - 1.4 g
- Cholesterol - 0.1 mg
- Sodium - 348.5 mg
- Total Carbohydrate - 43.1 g
- Dietary Fiber - 12.8 g
- Sugars - 16.5 g
- Protein - 12.9 g
- Calcium - 106.2 mg
- Iron - 4.6 mg
- Vitamin C - 19.4 mg
- Thiamin - 0.3 mg
Step 1
Mix dressing ingredients.
Step 2
Add Beans drained and rinsed
Step 3
Refrigerate tossing every little while. Refrigerate overnight if you can wait
Tips & Variations
No special items needed.
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