FOUR BEAN SALAD
By
shecooks curiouscooks
@rosecuriouscooks
7
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".
She says "want applauds and cheers for a good-tasting salad ? Try this delicious combination".
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
How to Make FOUR BEAN SALAD
- 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 FOUR BEAN SALAD
Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
