* Exported from MasterCook * Four-Bean Salad (Deane) Recipe By : Donna Deane, LA Times 07/29/98(wed) Serving Size : 8 Preparation Time :0:30 Categories : Salads Lowfat !Editing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound yellow beans -- cut into 2-inch pieces 1/2 pound green beans -- cut into 2-inch pieces 8 3/4 ounces cooked red kidney beans -- drained and rinsed under cold water 8 3/4 ounces cooked garbanzo beans -- drained 1/2 cup coarsely chopped onion 1/4 cup chopped red bell pepper 1 cup water 1 cup vinegar 3/4 cup sugar 1 teaspoon salt 1 teaspoon mustard seeds 1 teaspoon celery seeds 1 bay leaf 1 clove 1/8 teaspoon red pepper flakes Cook yellow beans and green beans in salted boiling water to cover until tender, about 20 minutes. Drain. Combine yellow beans, green beans, kidney beans and garbanzo beans in bowl and toss. Stir in onion and bell pepper. Combine water, vinegar, sugar, salt, mustard seeds, celery seeds, bay leaf, clove and red pepper flakes in saucepan and bring to boil over medium-high heat. Reduce heat and simmer 5 minutes. Remove from heat and let stand until warm. Strain. Pour over beans in bowl. Cover and refrigerate overnight. Serve as salad or relish. [8 (1/2-cup) servings. Each serving: 154 calories; 497 mg sodium; 0 cholesterol; 1 gram fat; 36 grams carbohydrates; 4 grams protein; 2.31 grams fiber] Notes: The sweet-and-sour flavor of cold pickled vegetables makes for a light-tasting salad. Letting the dressing cool to room temperature after simmering and before straining brings out the full flavor of the spices. I prefer this salad chilled and served with sandwiches, grilled beef, pork or poultry. SOURCES. Recipe taken from "Low-Fat Cooking: Bean Me Down," By Donna Deane !We got this recipe from the LA Times. Mastercook editing by kitpath@earthlink.net - - - - - - - - - - - - - - - - - -