Four Bean Salad

It looks like there are a lot of ingredients, but considering 5 of them come from cans this is amazingly easy! Genevieve B. Aylmer, QC Prep Time: 5 min Cook Time: 0 min Servings: 8 - 10 Reviews (1)

Ingredients

We recommend using the following branded ingredients for this recipe:

Bush's Dark Red Kidney Beans (15 oz.)

Bush's Pinto Beans (15 oz.)

Del Monte Green Beans (8 oz.)

Del Monte Gold & White Corn (15.25 oz.)

Joan of Arc Garbanzo Beans (15 oz.)

1/4 cup balsamic vinegar 1/2 cup onion(s) 1/4 cup Bertolli Olive Oil 1 can Bush's Dark Red Kidney Beans (15 oz.) 1 can Bush's Pinto Beans (15 oz.) 1 can Del Monte Green Beans (8 oz.) 1 can Del Monte Gold & White Corn (15.25 oz.) 1 can Joan of Arc Garbanzo Beans (15 oz.)

Preparation

1. Mix the olive oil and balsamic vinegar, and add salt and pepper to taste.


2. Chop the onion. Drain all the canned goods and add to a bowl. Add onions. Add salt and pepper to taste.


3. Toss with dressing and serve. Can be refrigerated before serving.

Comments

Rate/Review This Recipe

From: Vicki M. Comment: I had this at a barbecue and it was SO good. I kept coming back for more. Seriously - I had 4 servings. But I didn't feel guilty since it's mainly veggies and balsamic vinegar!