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".


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Rating:

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

Directions Step-By-Step

1
Line large salad bowl with romaine. Layer all of the beans and sliced green pepper in the order listed. Top with the onion rings.
2
Thoroughly combine sugar, vinegar, oil, parsley, salt, dry mustard, tarragon and basil.
3
Drizzle 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