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Four Bean Salad Recipe
|Canned red kidney beans||16 Ounce, drained (1 Can)|
|Canned cut wax beans||16 Ounce, drained (1 Can)|
|Canned black-eyed peas/Canned limas||16 Ounce, drained (1 Can)|
|Canned cut green beans||16 Ounce, drained (1 Can)|
|Green pepper||1 Medium, thinly sliced into rings|
|Onion||1 Medium, thinly sliced and separated into rings|
|Sugar||1⁄2 Cup (8 tbs)|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Dried tarragon leaves/2 teaspoons finely snipped fresh tarragon||1⁄2 Teaspoon, crushed|
|Dried basil leaves/2 teaspoons finely snipped fresh basil||1⁄2 Teaspoon, crushed|
Serving size: Complete recipe
Calories 2528 Calories from Fat 1010
% Daily Value*
Total Fat 115 g176.2%
Saturated Fat 5.8 g29.1%
Trans Fat 2 g
Cholesterol 0 mg
Sodium 4823.1 mg201%
Total Carbohydrates 320 g106.7%
Dietary Fiber 76.2 g304.9%
Sugars 143.5 g
Protein 62 g123.4%
Vitamin A 128.6% Vitamin C 359.8%
Calcium 120.6% Iron 84.3%
*Based on a 2000 Calorie diet
Layer drained red kidney beans, wax beans, black-eyed peas, green beans, and pepper rings in order given.
Top with onion rings.
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.