Mom's 4-Bean Salad
Submitted by creampuff
Four-bean salad marinated for two days in a sweet wine vinegar and cider vinegar dressing with tarragon and basil. Green beans, wax beans, kidney beans, and chickpeas layered with sliced onion rings.
YIELD
1 batchPREP
30 minCOOK
0 minREADY
2 daysThis old-school bean salad gets better the longer it sits. Green beans, wax beans, kidney beans, and chickpeas marinate in a sweet-tart vinegar dressing for a full two days, soaking up tarragon, basil, and plenty of sliced onion.
The layering matters. Alternating beans with onion rings lets the marinade seep through evenly so every scoop from the bowl has balanced flavor. Give the container a gentle shake side to side after layering to help everything settle.
The marinade uses the reserved juice from the green beans and wax beans as its base. That briny liquid already has flavor, so you’re building on it with sugar and a mix of wine vinegar and cider vinegar. Rinse the kidney beans and chickpeas though. Their canning liquid is starchy and would cloud the dressing.
Kitchen Tips
- Two days of marinating is a must. One day tastes okay, but two days lets the sugar fully dissolve and the herbs fully bloom.
- Crush the dried tarragon and basil between your palms before adding. This releases the oils and gives you more flavor from the same amount.
- Make extra marinade if the beans aren’t fully submerged. Half water, quarter sugar, quarter vinegar.
Variations
- Summer picnic version: Toss in diced cucumber, avocado, and sweet bell pepper right before serving.
- Lower sugar: Cut the sugar in half and add a tablespoon of honey instead for a less sweet, more complex dressing.
Ingredients
Directions
Drain juice from all cut beans and save.
Drain kidney beans and garbanzos; rinse (do not retain juice).
Mix kidney beans and garbanzos.
Peel onions, slice, and separate rings.
To layer: ¼ of the onions; ⅓ of the green beans; ⅓ of the wax beans; ⅓ of the kidney/garbanzos.
Repeat.
Shake from side to side to settle.
Marinade: Of the retained juice, you should have a little more than 2 cups (if not, add water).
Add sugar and vinegars. (Can use all wine vinegar instead of ½ wine and ½ cider vinegar.)
Rub spices in hand to break up; stir into juice.
Pour marinade over beans.
If uncovered, make additional liquid (½ water to ¼ sugar and ¼ vinegar).
Set for 2 days.
Can also add cucumbers, avocado, sweet bell pepper and/or pimento.
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