Four Bean Salad Recipe

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FOUR BEAN SALAD

shecooks curiouscooks

By
@rosecuriouscooks

This recipe was personally prepared by Jane Swafford for the July 2015 Curious Cuisiner meeting.

She says "want applauds and cheers for a good-tasting salad ? Try this delicious combination".

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
12
Prep:
30 Min
Method:
Refrigerate/Freeze

Ingredients

romaine lettuce leaves
1-16oz can(s)
red kidney beans, drained
1-16oz can(s)
cut wax beans, drained
1-16oz can(s)
black-eyed peas or limas, drained
1-16oz can(s)
cut green beans, drained
1 medium
green pepper, thinly sliced into rings
1 medium
onion, thinly sliced and seperated into rings
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 tsp finely snipped fresh tarragon
1/2 tsp
dried basil leaves, crushed, or 2 tsp finely snipped fresh basil

Step-By-Step

1Line large salad bowl with romaine. Layer all of the beans and sliced green pepper in the order listed. Top with the onion rings.
2Thoroughly combine sugar, vinegar, oil, parsley, salt, dry mustard, tarragon and basil.
3Drizzle over the vegetables. Cover; chill thoroughly, stirring occasionally.
Just before serving, stir; then drain.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy