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Four Bean Salad

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  Golden wax beans 16 Ounce
  Green beans 16 Ounce
  Lima beans 15 Ounce
  Red kidney beans 15 Ounce
  Green pepper 1 Large
  Onion 1 Medium
  Cherry tomatoes 1 Pint
  Cucumber 1 Medium
  Chopped tarragon/1/2 teaspoon dried whole tarragon 2 Tablespoon
  Chopped basil/1/2 teaspoon dried whole basil 2 Tablespoon
  Lettuce leaves 4
  Canned golden wax beans 16 Ounce, drained
  Canned green beans 16 Ounce, drained
  Canned lima beans 15 Ounce, drained
  Canned red kidney beans 15 Ounce, drained
  Green pepper 1 Large, cut into 1-inch strips
  Onion 1 Medium, sliced and separated into rings
  Cherry tomatoes 1 Pint, halved
  Cucumber 1 Medium, thinly sliced
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Chopped tarragon/1/2 teaspoon dried tarragon 2 Tablespoon, chopped
  Chopped basil/1/2 teaspoon dried basil 2 Tablespoon, dried
  Chopped parsley 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Lettuce 3

Combine first 8 ingredients in a large bowl; toss gently.
Combine next 8 ingredients in a jar.
Cover tightly, and shake vigorously; pour marinade over vegetables, tossing gently.
Cover vegetables, and chill at least 4 hours or overnight.
Serve in a lettuce-lined bowl, if desired.

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Four Bean Salad Recipe