Sweet and Tangy Four-Bean Salad


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 1/2 ounce 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


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.

Recipe shared from:  http://www.bhg.com/recipe/salads/sweet-and-tangy-four-bean-salad/