"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Four Bean Salad Recipe

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This recipe for Four Bean Salad, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannine Ball
Added: Monday, October 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 med. green pepper - sliced in rings
1 med. onion
1 16-oz. can green beans, drained
1 15-oz. can yellow wax beans, drained
1 15-oz. can garbanzo beans, drained
1 15-oz. can red kidney beans, drained

Dressing:
1/2 cup white wine vinegar
1/3 cup salad oil
1/3 cup sugar
2 tbsp. snipped parsley
1 tsp. dry mustard
1 tsp. dried basil, crushed
1/2 tsp. dried tarragon, crushed
1/4 tsp. salt

Directions:
Directions:
Mix it up and refrigerate for about 4 hours (the longer, the better).

Number Of Servings:
Number Of Servings:
8

 

 

 

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