Sweet and Tangy Four Bean Salad

By rmulleni

Ingredients

• 8 ounces fresh green beans, trimmed
• 3/4 cup cider vinegar
• 2/3 cup tomato juice
• 1/4 cup vegetable oil
• 3 tablespoons dry red wine or apple juice
• 1/2 cup sugar
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon-style mustard
• 1 clove garlic, minced (1/2 tsp.)
• 1 12 ounce frozen shelled sweet soybeans (edamame), thawed
• 1 14 1/2ounce can cut wax beans, rinsed and drained
• 1 15 ounce can red kidney beans, rinsed and drained
• 1 bunch green onions, finely chopped
• 4 large carrots, coarsely shredded

Details

Servings 12
Adapted from BHG.com

Preparation

Step 1

1. In large saucepan cook green beans in boiling lightly salted water for 10 minutes or just until tender; drain and rinse with cold water. Set aside.

2. In extra-large bowl combine vinegar, tomato juice, oil, wine, sugar, Worcestershire, mustard and garlic. Stir in beans, green onion, and carrot. Refrigerate, covered, 4 to 48 hours. Serve with a slotted spoon. Makes 12 (about 1-cup) servings.

Nutrition Facts (Sweet and Tangy Four-Bean Salad)

Servings Per Recipe 12,
cal. (kcal) 174,
Fat, total (g) 6,
sat. fat (g) 1,
carb. (g) 24,
fiber (g) 6,
pro. (g) 7,
vit. A (IU) 3644,
vit. C (mg) 14,
sodium (mg) 231,
calcium (mg) 81,
iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet