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Four Bean Salad

What’s Cooking? by P.S. Lakshmi Rao

This salad is a very refreshing dish for summer time pot lucks, lunches and picnics. I have been making this salad for several years. You can keep it in a refrigerator for a week.

1 can (15 ounces) red kidney beans (drained)

1 can (14.5 ounces) waxed beans (drained)

1 can ( 15 ounces)cut green beans (drained

1 can (14 ounces) chick peas (drained) (optional)

1/2 green bell pepper sliced

1/2 red bell pepper sliced

1 small red onion cut in to thin circles and half circles

For dressing or marinade

1/2 cup white vinegar

1/2 cup sugar

1/2 cup olive oil or vegetable oil

1 table spoon salt or to taste

1 teaspoon fresh ground black pepper


Mix first seven ingredients in a large covered dish.

Mix vinegar, sugar, oil, salt, and black pepper in a jar with lid and shake well.

Pour the dressing over the vegetables, mix it with a wooden spoon and keep the salad in the refrigerator over night. Stir with wooden spoon once in a while.

Note: Serve with a slotted spoon

Makes 8 to 10 servings.

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