Four-Bean Relish

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 to 8 servings
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1/3 cup red wine vinegar

1/4 cup balsamic vinegar

1/3 cup extra-virgin olive oil

Sea salt and freshly cracked pepper

1/4 cup sliced scallions (about 3 scallions)

3/4 cup finely diced red onion

1/4 cup diced jarred Peppadew peppers or roasted red bell peppers

3 tablespoons honey

1 12-ounce can white beans, drained and rinsed

1 12-ounce can chickpeas, drained and rinsed

1 12-ounce can pinto beans, drained and rinsed

1 12-ounce can black beans, drained and rinsed


  1. Whisk the red wine vinegar, balsamic vinegar, olive oil, 1/2 teaspoon sea salt, and pepper to taste in a large bowl. 
  2.  Add the scallions, red onion, Peppadew peppers, honey, white beans, chickpeas, pinto beans and black beans and toss to coat. Let sit in the refrigerator at least 2 hours to allow the flavors to blend. Mix thoroughly before serving. 
  3.  Photograph by Kat Teutsch