My four bean salad is a great side for your protein, especially on those warm evenings of grilling & dining outdoors, or enjoying a picnic with family & friends. A little sweet, a little tangy, & a little kicked up from the peppers, it’s sure to satisfy. Easy to prepare, clean, & delicious–that’s what it’s all about!
1/3 cup red wine vinegar
1/4 cup balsamic vinegar
1/3 cup olive oil
salt & pepper to taste
3 organic scallions, sliced
1/4 organic red onion, finely diced
1/4 cup jarred hot & sweet cherry peppers, diced
2 tablespoons honey
(1) 15-oz can organic white beans, drained & rinsed
(1) 15-oz can organic garbanzo beans, drained & rinsed
(1) 15-oz can organic pinto beans, drained & rinsed
(1) 15-oz can organic black beans, drained & rinsed
Whisk the red wine vinegar, balsamic vinegar, olive oil, salt, & pepper in a large bowl. Add the scallions, red onion, peppers, beans, & honey, & toss well to evenly coat. Cover & chill in the refrigerator for at least 2 hours before serving, to allow the flavors to marry.