Four Bean Salad

Club Recipes


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


★★★★★ 1 vote



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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


  • 1Line 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.
  • 2Thoroughly 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.

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About Four Bean Salad

Course/Dish: Other Salads

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They pack protein into a salad, are a fantastic on-the-go breakfast and a necessity for making deviled eggs. Hard boiled eggs are fantastic but are a bit intimidating to cooks....