Bean Salad
- Ready In:
- 10hrs 30mins
- Ingredients:
- 14
- Serves:
-
10-12
ingredients
- 1 (14 ounce) can green beans, drained
- 1 (14 ounce) can yellow beans, drained
- 1 (14 ounce) can kidney beans, drained
- 1 (14 ounce) can lima beans, drained
- 1 medium green pepper, thinly sliced
- 1 medium red onion, thinly sliced
-
Dressing
- 1⁄2 cup sugar
- 1⁄2 cup wine vinegar
- 1⁄2 cup salad oil
- 1 teaspoon salt
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon crumbled dried tarragon
- 1⁄2 teaspoon dried basil leaves
- 2 tablespoons fresh snipped parsley
directions
- Mix all vegetables in a bowl.
- Combine ingredients for dressing; mixing well. Drizzle over vegetables.
- Cover and marinate several hours or overnight, stirring several times.
- Be sure and stir just before serving to cover all vegetables.
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Reviews
-
I love marinated veggie salads for flavor and their make-ahead convenience and this one is certainly a creative twist on an old favorite. I've been making my grandma's version of bean salad for decades but your combination of mustard, tarragon, parsley and basil really gives this salad a new and wonderful flavor. The textures were fun too - from the crispy peppers and onions, and the firm green and yellow beans, to the soft limas and kidneys that absorbed the tarragon flavors so nicely. Out of personal preference I used low salt products and rinsed and drained the kidneys and limas. With lower salt and loads of fiber this turned out to be as healthful as it is delicious. Thanks Bobbie #3.
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This is by far the BEST Bean salad in the whole wide world. I can truly eat this salad by the bowl full. Not sure if it is the dressing that ties it all together or the other items, not just beans. For the best flavor- definately let the dressing sit as long as you can. I have tried using it 2 hours later and it just wasnt the best. And I am not biased with this being my Mother In Law either!!!
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What a wonderful bean salad. I will tell you I just started making bean salad this last year since I have been on zaar, I never wanted to even try it before, I think something about the look, ha don't really know, but glad I am eating it now. This was a good change. I really liked it. I did use a vadalia onion, and a yellow sweet pepper, as that is what I had, I loved the vadalia in it. Other than that, no changes. I did really think the flavors blended wonderfully. I will be making this often for other BBQ's. Thanks for widening my horizens, and trying new things.
RECIPE SUBMITTED BY
Bobbie S.
San Jose, CA
This is a picture of me with my oldest grandson, DJ and was taken this past summer when we went on a cruise and land tour of Alaska.
I am retired after working for the same company for 25 years. My husband is a retired military officer. After the military he started working for Lockheed and is now retired from there as well. We live in San Jose, CA and have lived in the same house for over 33 years. We have two grown children and 6 beautiful grandchildren. I love to try new recipes and jazz up old ones. Taste of Home and Southern Living are my favorite recipe magazines(I enjoy reading a little bit about the people who submit the recipes). Recipe Zaar is just an incredible site. I've made many new friends since joining. I have tons of cookbooks -- but now when I need a new recipe that I know I can count on, I come here!
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