Four Bean Salad

Club Recipes

By
@Greatchoices

This recipe was prepared by Jane Swafford for our August 2013 meeting.


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Serves:

12

Ingredients

romaine leaves
16 oz
can of red kidney beans, drained
16 oz
can cut wax beans, drained
16 oz
can black-eyed peas or limas, drained
16 oz
can cut green beans, drained
1 medium
green pepper, thinly sliced into rings
1 medium
onion, thinly sliced and separated into rings

DRESSING

1/2 c
sugar
1/2 c
wine vinegar
1/2 c
salad oil
2 Tbsp
snipped parsley
1 tsp
salt
1/2 tsp
dry mustard
1/2 tsp
dried tarragon leaves, crushed or 2 teaspoons finely snipped fresh tarragon
1/2 tsp
dried basil leaves, crushed or 2 teaspoons finely snipped fresh basil

Directions Step-By-Step

1
Line large salad bowl with romaine. Layer drained red kidney beans, wax beans, black-eyed peas, green beans, and pepper rings in order given. Top with onion rings.
2
Thoroughly combine sugar, vinegar, oil, parsley, salt, dry mustard, tarragon and basil. Drizzle over vegetables. Cover; chill thoroughly, stirring occasionally. Just before serving, stir; then drain.

About this Recipe

Course/Dish: Other Salads