"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

4 Bean Salad Recipe

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This recipe for 4 Bean Salad, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grodzicki, Linda
Added: Wednesday, November 4, 2009


Salad ingredients:
Dressing ingredients:
1 (16 oz) can red kidney beans
1/2 cup sugar
1 (16 oz) can cut wax beans
1/2 c. wine vinegar
1 (16 oz) can black eyed peas
1/2 c. olive oil
1 (16 oz) can cut green beans
2 Tbsp snipped parsley
1 med. green pepper
1 tsp salt
1/2 of a red onion
1/2 tsp dry mustard

1/2 tsp dried tarragon

1/2 tsp dried basil leaves

garlic powder, optional

Drain all of the beans and put into a salad bowl. Chop green pepper and onion into bite sized pieces and add to the beans. In a separate bowl, thoroughly combine all of the dressing ingredients. Drizzle the dressing over the vegetables. Cover and chill thoroughly. Stir before serving. Should make 12 servings.




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