Colorful Four Bean Salad Recipe

Ingredients

This recipe was developed with its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings:

• 1 cup white sugar
• 1 cup white vinegar
• 1 tablespoon vegetable oil
• 6 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 medium red onion, chopped
• 1 (4 ounce) jar pimento peppers, drained and chopped
• 1 (14 ounce) can cut green beans
• 1 (14.5 ounce) can yellow wax beans
• 1 (15 ounce) can lima beans
• 1 (15 ounce) can dark red kidney beans

Directions

Step 1: In a large bowl, whisk together the white sugar, vinegar, and vegetable oil until the sugar is fully dissolved.

Step 2: Stir in the chopped celery, green bell pepper, red onion, and pimentos. Mix well.

Step 3: Drain the green beans, wax beans, lima beans, and kidney beans by pouring them into a colander and rinsing under cold water.

Step 4: Allow the beans to drain for a few minutes, then stir them into the bowl with the other ingredients.

Step 5: Transfer the salad mixture into a large jar and refrigerate. Shake or turn the jar occasionally for 1 day to marinate the salad.

Step 6: If you do not have a sealed , simply stir the salad every few hours to ensure even marination.

Step 7: This salad can be stored in the refrigerator for up to a week, but its likely to be finished before then!

Nutrition Facts (per serving)

• Calories: 154
• Total Fat: 1g (2% Daily Value)
• Saturated Fat: 0g (1% Daily Value)
• Sodium: 416mg (18% Daily Value)
• Total Carbohydrate: 32g (12% Daily Value)
• Dietary Fiber: 5g (19% Daily Value)
• Total Sugars: 19g
• Protein: 5g (9% Daily Value)
• Vitamin C: 19mg (21% Daily Value)
• Calcium: 41mg (3% Daily Value)
• Iron: 2mg (9% Daily Value)
• Potassium: 175mg (4% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

This vibrant and refreshing four-bean salad is made from an assortment of beans, such as green beans, yellow wax beans, lima beans, and kidney beans, tossed with crisp vegetables and a sweet vinegar dressing. Its a quick, simple, and nutritious dish that is perfect for summer meals, potlucks, or as a healthy snack.

Origin and History

The four-bean salad is often associated with American cuisine, particularly popular in the 20th century as a quick and convenient side dish. The use of canned beans made it an easy option for families, providing a protein-rich dish that was affordable and simple to prepare. Traditionally, the salad was served at barbecues, picnics, and gatherings, becoming a staple in American home kitchens. Its history can be traced back to the rise of canned vegetables in the 1950s, a time when quick and easy meals became increasingly popular due to changing lifestyles and the growth of the suburban middle class.

Regional Variations

The four-bean salad varies across different regions. In the southern United States, for example, its common to see ingredients like black-eyed peas or southern green beans added to the mix. Meanwhile, in the northeastern U.S., the salad often includes a bit of mustard in the dressing for added tang. Some versions of the recipe also include extra vegetables like carrots, corn, or bell peppers to enhance both the texture and flavor. Regional differences reflect local tastes and the availability of ingredients, allowing for plenty of customization.

Differences from Similar Dishes

Although similar in concept to three-bean salad, the colorful four-bean salad includes an extra variety of beans, which gives it a broader range of textures and colors. It also tends to have a sweeter dressing, which distinguishes it from other bean salads that might use more savory ingredients like olive oil and lemon. While the three-bean salad typically relies on green beans, wax beans, and kidney beans, the four-bean version introduces the creamy lima beans, adding depth to the overall flavor profile. Additionally, some variations of the four-bean salad incorporate pimentos, giving it a pop of color and a slightly tangy flavor.

Where It's Typically Served

The four-bean salad is a popular choice for casual gatherings and holiday meals. Its often served at barbecues, family reunions, and picnics due to its ease of preparation and ability to be made ahead of time. It's also a great option for potlucks and is frequently seen on buffet tables. Given its cool and refreshing nature, the salad pairs well with grilled meats, sandwiches, and hearty main courses. It can also stand alone as a light lunch or dinner option, especially for vegetarians or those seeking a protein-packed dish without meat.

Interesting Facts

• The salad can be stored in the fridge for up to a week, making it a great dish to prepare in advance for busy days.
• It's high in fiber, which helps promote digestion and maintain a healthy weight.
• The colorful appearance of the salad is a great visual representation of the variety of beans used, each with unique nutritional benefits.
• The recipe is versatile, allowing you to substitute or add various ingredients based on what you have availablemaking it a great pantry-cleaning dish.

Conclusion

The Colorful Four Bean Salad is not only delicious and nutritious, but it also carries with it a piece of American culinary history. Whether enjoyed as a refreshing side dish at a barbecue or as a light lunch, its versatility and ease of preparation make it a timeless favorite. With its combination of vibrant colors and tangy, sweet flavors, it's a dish that never goes out of style.

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