Name: Four Bean Salad
Ingredients: 1 lb. can (2 c.) kidney beans, drained; 1 lb. can (2 c.) cut waxed beans, drained; 1 lb. can (2 c.) cut green beans, drained; 1 lb. can (2 c.) black-eyed peas, drained; 2 c. thinly sliced carrots; 1 medium onion, thinly sliced and separated in rings; 1/2 c. sugar; 1/2 c. white or red vinegar; 1/3 to 1/2 c. canola oil; 1/2 tsp. salt (optional); 1/2 tsp. dry mustard; 1/2 tsp. tarragon, crushed; 1/2 tsp. dried basil; 2 tbsp. snipped fresh parsley or dried

Four Bean Salad

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Four Bean Salad is an impressive dinner. Made with 1 lb. can (2 c.) kidney beans, drained, 1 lb. can (2 c.) cut waxed beans, drained, 1 lb. can (2 c.) cut green beans, drained, 1 lb. can (2 c.) black-eyed peas, drained and 2 c. thinly sliced carrots, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.

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👨‍🍳 Instructions

Simmer wax beans, green beans and carrots (put carrots on bottom of saucepan) in water or liquid from beans (just enough to cover) for 15 minutes. Drain and cool.

Add kidney beans and black-eyed peas.

Combine the remaining ingredients and mix thoroughly.

Pour the oil mixture over the beans.

Cover and chill before serving.

Serves 12 to 15.

For smaller servings, recipe can be cut in half for smaller amount.

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