3-bean, 4-bean, 5-bean salads- I've tried several recipes; but this one (an original Keeley recipe) is the best! The combination of sriracha and garlic gives it a nice zip! If you prefer the non-spicy version, skip the sriracha. This is definitely a great salad to make in the summer when you can pick fresh green and wax beans from the garden, but fresh beans from the supermarket produce section work just as well.
Zesty Four Bean Salad
1 cup of cut (1.5 inch pieces) and blanched fresh green beans
1 cup of cut (1.5 inch pieces) and blanched fresh yellow wax beans
1 cup of canned white navy or cannelloni beans (drained)
1 cup frozen, shelled edamame (thawed)
1/2 red onion sliced in paper thin half rings
2 garlic cloves, grated or finely choppped
1/3 cup chopped fresh parsley
1/3 cup cider vinegar
1/4 cup canola or other mild vegetable oil
2 T sugar
1/2 tsp salt (or more to taste)
2 generous squirts of sriracha (about a tsp)
1/2 tsp black pepper
1/4 tsp dry mustard
1. Mix the last 7 ingredients together in a mixing bowl.
2. Add beans, garlic and parsley and mix together thoroughly.
3. Refrigerate, but serve at room temperature for maximum flavor.
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