FOUR BEAN SALAD

Four Bean Salad Recipe

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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

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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

  • 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.

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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