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Four Bean Salad

Salad.Carnival's picture
Ingredients
  Romaine leaves 4
  Canned red kidney beans 16 Ounce, drained (1 Can)
  Canned cut wax beans 16 Ounce, drained (1 Can)
  Canned black-eyed peas/Canned limas 16 Ounce, drained (1 Can)
  Canned cut green beans 16 Ounce, drained (1 Can)
  Green pepper 1 Medium, thinly sliced into rings
  Onion 1 Medium, thinly sliced and separated into rings
  Sugar 1⁄2 Cup (8 tbs)
  Wine vinegar 1⁄2 Cup (8 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Snipped parsley 2 Tablespoon
  Salt 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Dried tarragon leaves/2 teaspoons finely snipped fresh tarragon 1⁄2 Teaspoon, crushed
  Dried basil leaves/2 teaspoons finely snipped fresh basil 1⁄2 Teaspoon, crushed
Directions

Line large salad bowl with romaine.
Layer drained red kidney beans, wax beans, black-eyed peas, green beans, and pepper rings in order given.
Top with onion rings.
Thoroughly combine sugar, vinegar, oil, parsley, salt, dry mustard, tarragon, and basil.
Drizzle over vegetables.
Cover; chill thoroughly, stirring occasionally.
Just before serving, stir; then drain.

Recipe Summary

Cuisine: 
Caribbean
Course: 
Side Dish

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