Thursday, June 09, 2005

Four Bean Salad

This is something my colleague made for us and I decided to put it in because it was so good. My colleague said she chose to use yellow pepper instead of green, add more onions, and double the sauce, and let it chill overnight.

1-16oz red kidney beans (drained)
1-16oz can cut wax beans (drained)
1-16oz can black eye peas (drained)
1-16oz can cut green beans (drained)
1 med. green pepper, thinly sliced, cut into bite size pieces
1 med. onion, thinly sliced, separated and cut into bite size pieces
1/2 cup sugar 1/2 cup wine vinegar
1/2 cup olive or canola oil
2 tablespoons. snipped and crushed parsley
1/2 teaspoon dried tarragon leaves crushed
1/2 teaspoon dried basil leaves crushed
1/2 teaspoon dry mustard 1t. salt

Combine all vegetables in a bowl. Thoroughly combine sugar, vinegar, oil, parsley, tarragon, basil, drymustard and salt. Drizzle over vegetables. Cover, chill thoroughly, stirring occasionally. Just before serving stir, then drain.

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