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Four Bean Salad

American.Gourmet'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/Lima beans 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)
  Snipped parsley 2 Tablespoon
  Salad oil 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Dried tarragon leaves/2 teaspoon finely snipped fresh tarragon 1⁄2 Teaspoon, crushed
  Crumbled dried basil leaves/2 teaspoon finely snipped fresh basil 1⁄2 Teaspoon
Directions

MAKING
1. Line large salad bowl with romaine and layer drained red kidney beans, wax beans, black-eyed peas, green beans and pepper rings in order given.
2. Top with onion rings.
3. In a bowl thoroughly combine sugar, vinegar, oil, parsley, salt, dry mustard, tarragon and basil and drizzle over vegetables.
4. With cover chill, stirring occasionally.

SERVING
5. Stir then drain and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
20 Minutes
Servings: 
12

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