Ingredients
- 4 cups fresh green and/or wax beans, trimmed and cut into 1 1/2-inch pieces, or one 16-ounce package frozen cut green beans
- 1 15- to 16-ounce can kidney beans, rinsed and drained
- 1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
- 3 medium green, red, and/or yellow sweet peppers, seeded and cut into thin strips
- 1 small red or white onion, thinly sliced and separated into rings
- 1/2 cup vinegar
- 1/4 cup olive oil
- 1 tablespoon sugar or sugar substitute* equivalent to 1 tablespoon sugar
- 2 teaspoons snipped fresh tarragon or thyme or 1/2 teaspoon dried tarragon or thyme, crushed
- 1/2 teaspoon ground black pepper
- Lettuce leaves
Description
If You Like Three-bean Salad, You'll Enjoy This Colorful Four-bean Adaptation. A Tangy Tarragon Vinaigrette Provides The Flavor For This Healthy Side Dish.
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