Marinated Bean Salad
Parsley is a pretty accent to a colorful combination of beans, black-eyed peas and onion. the sweet and tangy dressing is unbeatable.—Iola Egle, Bella Vista, Arkansas12-14 ServingsPrep: 15 min. + chilling
Ingredients
- 1 can (15-1/2 ounces) kidney beans, rinsed and drained
- 1 can (14-1/2 ounces) cut green beans, drained
- 1 can (14-1/2 ounces) cut wax beans, drained
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1/2 cup vegetable oil
- 1/2 cup vinegar
- 1/2 cup sugar
- 1/4 cup minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground mustard
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried tarragon
- 1 medium onion, thinly sliced into rings
Directions
- Combine beans and peas in a large bowl. In a small bowl, combine the
- next nine ingredients; mix well. Pour over bean mixture and stir
- well. Cover and chill for at least 2 hours. Add onion rings just
- before serving. Serve with a slotted spoon. Yield: 12-14 servings.
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Nutrition Facts: 1 serving (1 cup) equals 162 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 451 mg sodium, 20 g carbohydrate, 3 g fiber, 4 g protein.