Four Bean Salad Recipe

Summary

CuisineCourse

Ingredients

 Romaine leaves4
 Canned red kidney beans16 Ounce, drained (1 Can)
 Canned cut wax beans16 Ounce, drained (1 Can)
 Canned black-eyed peas/Canned limas16 Ounce, drained (1 Can)
 Canned cut green beans16 Ounce, drained (1 Can)
 Green pepper1 Medium, thinly sliced into rings
 Onion1 Medium, thinly sliced and separated into rings
 Sugar1⁄2 Cup (8 tbs)
 Wine vinegar1⁄2 Cup (8 tbs)
 Salad oil1⁄2 Cup (8 tbs)
 Snipped parsley2 Tablespoon
 Salt1 Teaspoon
 Dry mustard1⁄2 Teaspoon
 Dried tarragon leaves/2 teaspoons finely snipped fresh tarragon1⁄2 Teaspoon, crushed
 Dried basil leaves/2 teaspoons finely snipped fresh basil1⁄2 Teaspoon, crushed

Nutrition Facts

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

Directions

Line 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.
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.
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