Four Bean Salad Recipe
Summary
Ingredients
| Golden wax beans | 16 Ounce | |
| Green beans | 16 Ounce | |
| Lima beans | 15 Ounce | |
| Red kidney beans | 15 Ounce | |
| Green pepper | 1 Large | |
| Onion | 1 Medium | |
| Cherry tomatoes | 1 Pint | |
| Cucumber | 1 Medium | |
| Chopped tarragon/1/2 teaspoon dried whole tarragon | 2 Tablespoon | |
| Chopped basil/1/2 teaspoon dried whole basil | 2 Tablespoon | |
| Lettuce leaves | 4 | |
| Canned golden wax beans | 16 Ounce, drained | |
| Canned green beans | 16 Ounce, drained | |
| Canned lima beans | 15 Ounce, drained | |
| Canned red kidney beans | 15 Ounce, drained | |
| Green pepper | 1 Large, cut into 1-inch strips | |
| Onion | 1 Medium, sliced and separated into rings | |
| Cherry tomatoes | 1 Pint, halved | |
| Cucumber | 1 Medium, thinly sliced | |
| Red wine vinegar | 1⁄2 Cup (8 tbs) | |
| Red wine vinegar | 1⁄2 Cup (8 tbs) | |
| Vegetable oil | 1⁄2 Cup (8 tbs) | |
| Vegetable oil | 1⁄2 Cup (8 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Chopped tarragon/1/2 teaspoon dried tarragon | 2 Tablespoon, chopped | |
| Chopped basil/1/2 teaspoon dried basil | 2 Tablespoon, dried | |
| Chopped parsley | 2 Tablespoon | |
| Chopped parsley | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Dry mustard | 1⁄2 Teaspoon | |
| Dry mustard | 1⁄2 Teaspoon | |
| Lettuce | 3 |
Nutrition Facts
Serving size
Calories 473 Calories from Fat 143
% Daily Value*
Total Fat 16 g25%
Saturated Fat 2.2 g11%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 563.2 mg23.5%
Total Carbohydrates 68 g22.7%
Dietary Fiber 15.4 g61.4%
Sugars 21.8 g
Protein 17 g35%
Vitamin A 127.9% Vitamin C 105.1%
Calcium 15.6% Iron 34.6%
*Based on a 2000 Calorie diet
Directions
Combine next 8 ingredients in a jar.
Cover tightly, and shake vigorously; pour marinade over vegetables, tossing gently.
Cover vegetables, and chill at least 4 hours or overnight.
Serve in a lettuce-lined bowl, if desired.
Chef
