Four Bean Salad

Club Recipes


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


★★★★★ 1 vote



  • ·
    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

  • 1/2 c
  • 1/2 c
    wine vinegar
  • 1/2 c
    salad oil
  • 2 Tbsp
    snipped parsley
  • 1 tsp
  • 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

How to Make Four Bean Salad


  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.

Printable Recipe Card

About Four Bean Salad

Course/Dish: Other Salads

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