FOUR BEAN SALAD

Four Bean Salad

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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

How to Make FOUR BEAN SALAD

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.

Printable Recipe Card

About FOUR BEAN SALAD

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



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