Four Bean Salad
23 Oct 2010
|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|
|Sugar||1⁄2 Cup (8 tbs)|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|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|
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.
Four Bean Salad Recipe