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Four Bean Salad
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Description
Let the flavors marry in this four bean salad and devour! It’s even tastier the next day.
Ingredients
- ⅓ cups Red Wine Vinegar
- ¼ cups Balsamic Vinegar
- ⅓ cups Extra Virgin Olive Oil
- 3 Tablespoons Honey
- ½ teaspoons Sea Salt
- 1 dash Pepper
- ¼ cups Scallions, Sliced
- ¾ cups Red Onion, Finely Diced
- ¼ cups Roasted Red Peppers
- 1 can (12 Oz. Size) White Beans, Drained And Rinsed
- 1 can (12 Oz. Size) Chickpeas, Drained And Rinsed
- 1 can (12 Oz. Size) Pinto Beans, Drained And Rinsed
- 1 can (12 Oz. Size) Black Beans, Drained And Rinsed
Preparation
In a large bowl, whisk together the vinegars, olive oil, honey, salt, and pepper to taste. Add the scallions, onion, peppers, and all the beans. Toss to coat.
Let the mixture sit in the refrigerator at least 2 hours before serving to allow the flavors to bend. Mix thoroughly before serving.
Recipe from Food Network Magazine, June 2012.
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