4-Bean Salad Recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.drmcdougall.com.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Serving bowl
Ingredients
- 2 15 Ounce Cans Cooked green beans, drained
- OR
- 3 Cups Fresh cut into 1-inch pieces and boiled until tender
- 15 Ounces Can Cooked black beans, drained and rinsed
- 15 Ounces Can Cooked kidney beans, drained and rinsed
- 15 Ounces Can Cooked garbanzo beans, drained and rinsed
- 1 1/2 Cups Cooked green peas (rinse and thaw first if frozen)
- 1 1/2 Cups Raw or cooked corn kernels (rinse and thaw first if frozen)
- 1/2 Medium onion, finely chopped
- 1 Medium tomato, chopped (including seeds)
- 1/3 Cup Apple cider vinegar
- 2 Tbsp Mustard
- 1 Large clove garlic, finely chopped
- 1 Tsp Cumin
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