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Mrs. Beasley's Four Bean Salad

Recipe #301708 | 1 day | 10 min prep | SERVES 15 , 15 1/2 cup (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: P.B.&Jayne

Mrs. Beasley often brought this to church potlucks when I was a kid. She was our school (Cherry Valley Brethren Elementary) janitors wife and a kind, quiet woman. I think of her when I make this. She had Celiac Disease so there is no wheat/gluten in this dish. One of my favorite things in this recipe is the way the onions take on that sweet pickled flavor and get milder with setting. Mrs. Beasley used only 1/2 teaspoon dill seed but I like it better with more.

Posted on: May 1, 2008

Print Recipe

Ingredients

  • 1/3 cup salad oil
  • 3/4 cup sugar
  • 1/2 cup vinegar
  • 1 teaspoon salt
  • 1 1/2 teaspoons dill seed
  • 1 (15 ounce) can kidney bean
  • 1 (15 ounce) can yellow wax bean
  • 1 (15 ounce) can green beans
  • 1 (15 ounce) can garbanzo bean
  • 1/2 onion, ringed

    • Directions

    1. 1
      1. Put the oil, sugar, vinegar, salt and dill seed into a well sealed Tupperware/Rubber maid type container and shake well.
    2. 2
      2. Add the remaining ingredients and shake again.
    3. 3
      3. Chill overnight.

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    Nutrition Facts

    Serving Size 1 (140g)

    Recipe makes 15 servings

    Calories 159
    Calories from Fat 48 (30%)
    Amount Per Serving %DV
    Total Fat 5.4g 8%
    Saturated Fat 0.7g 3%
    Monounsaturated Fat 3.7g
    Polyunsaturated Fat 0.7g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 327mg 13%
    Potassium 242mg 6%
    Total Carbohydrate 25.1g 8%
    Dietary Fiber 4.5g 17%
    Sugars 11.1g
    Protein 4.0g 7%
    Vitamin A 233mcg 4%
    Vitamin B6 0.2mg 10%
    Vitamin B12 0.0mcg 0%
    Vitamin C 10mg 18%
    Vitamin E 0mcg 2%
    Calcium 44mg 4%
    Iron 1mg 7%

    detailed view...

    how is this calculated?

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