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Four Bean Salad

Barbecue.Master's picture
Ingredients
  Canned green beans 1 Pound, drained (1 can, 2 cups)
  Canned cut yellow wax beans 1 Pound, drained (1 can, 2 cups)
  Canned red kidney beans 1 Pound, drained (1 can, 2 cups)
  Canned black eyed peas/Limas 1 Pound, drained (1 can, 2 cups)
  Green pepper 1 Medium, thinly sliced in rings
  Onion 1 Medium, thinly sliced and separated in rings
For dressing
  Sugar 1⁄2 Cup (8 tbs)
  Wine vinegar 1⁄2 Cup (8 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Crumbled dried tarragon/2 teaspoons finely snipped fresh tarragon 1⁄2 Teaspoon
  Basil leaves/2 teaspoons finely snipped fresh basil 1⁄2 Teaspoon
  Snipped parsley 2 Tablespoon
Directions

Mix all vegetables in a bowl.
Combine ingredients for Dressing, mixing well; drizzle over vegetables.
Cover; marinate several hours or overnight, stirring several times.
Before serving, stir to coat vegetables, then drain.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Barbecue
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3404 Calories from Fat 1066

% Daily Value*

Total Fat 121 g186.6%

Saturated Fat 7.6 g38%

Trans Fat 2 g

Cholesterol 0 mg

Sodium 7648.7 mg318.7%

Total Carbohydrates 473 g157.8%

Dietary Fiber 112.9 g451.8%

Sugars 122.2 g

Protein 127 g253.3%

Vitamin A 66.7% Vitamin C 324%

Calcium 75.5% Iron 192.8%

*Based on a 2000 Calorie diet

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Four Bean Salad Recipe