Four Bean Salad

A summer standard. Bean salad is one of those quintessential Canadian / American summer picnic foods

  • 1 15-oz can cannellini or Great Northern beans rinsed and drained
  • 1 15-oz can kidney beans, rinsed and drained
  • 1 15-oz can black, cranberry, or garbanzo beans, rinsed and drained
  • 1/3 lb of green or yellow wax beans, blanched in boiling water for about 3 minutes.
  • 2 celery stalks, chopped fine
  • 1 sweet onion chopped fine
  • 1 bell pepper, yellow, red or green, cored and cut into small dice
  • 1 cup fresh, finely chopped flat-leaf parsley
  • 1 tablespoon fresh finely chopped rosemary
  • Dressing:
  • 1/2 cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • 2/3 cup olive oil
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
YIELD: Serves 8 as an appetizer, 4-6 as a lunch
COURSE: Salads and Dressings
CUISINE: Canadian
  1. In a large bowl, mix the beans, celery, onion, parsley, bell pepper and rosemary.
  2. In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
  3. Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.