The Essential New York Times Cookbook: Classic Recipes for a New Century
Four-Bean Salad
Page 278
| Course Type: Salads
(1 review)
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
Easy and delicious! Perfect for a hot summer dinner, this salad calls for canned beans and cupboard ingredients, yet it packs a big flavor punch.
The recipe calls for 1C of four types of beans, but of course a can gives you about 1 1/3 cups. I used an entire can of three types of beans, and it worked out well. The dressing is simple but very flavorful.
The recipe also calls for at least an hour marinade time; I gave it all day (threw it together before work), and it was perfect.
Next time, I will also add some regular green beans. And maybe double it. One batch was dinner for 3 of us. Serve on a bed of arugula to pretty it up.
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