Four Bean Salad
1 (16-ounce) can green beans, drained
1 (15-ounce) can lima beans, drained
1 (15-ounce) can red kidney beans drained
1 large green pepper, cut into 1-inch strips
1 medium onion, thinly sliced and separated into rings
1 pint cherry tomatoes, halved
1 medium cucumber, thinly sliced
1/2 cup red wine vinegar
1/2 cup vegetable oil
1/2 cup sugar
2 tablespoons chopped fresh tarragon or 1/2 teaspoon dried whole tarragon
2 tablespoons chopped fresh basil or 1/2 teaspoon dried whole basil
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon dry mustard Lettuce leaves (optional)
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