Four Bean Salad
|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)|
|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|
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.
5. Stir then drain and serve.
Calories 211 Calories from Fat 84
% Daily Value*
Total Fat 10 g14.7%
Saturated Fat 0.49 g2.4%
Trans Fat 0.2 g
Cholesterol 0 mg
Sodium 401.9 mg16.7%
Total Carbohydrates 27 g8.9%
Dietary Fiber 6.4 g25.4%
Sugars 12 g
Protein 5 g10.3%
Vitamin A 10.7% Vitamin C 30%
Calcium 10% Iron 7%
*Based on a 2000 Calorie diet